Shrimp Étouffée


2 Tbls. – olive oil
1 & 1/2 – large onion (Chopped)
1 tsp. – minced garlic
4 sticks of butter
1 tsp. each lobster & chicken bouillon ” Better Than Bouillon” Brand
2 – squirts liquid smoke
1/2 can Rotel tomatoes (drained)
1 – pound Shrimp or Crawfish
3 cups cooked rice

Put olive oil in a heavy gauge pot add onions and sauté until onions are almost clear (about 10 minutes).  Add 1 & 1/2 sticks of butter and minced garlic.  Cook until almost caramelized.  Add all other ingredients EXCEPT Shrimp and cook on Medium/Low fire until butter has melted.  Add Shrimp or Crawfish and cook for about 10 minutes (Shrimp will turn pink when cooked) on a Medium fire stirring often so the bottom does not burn or stick.  Serve over cooked rice.  Bon Appetite!