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!