Glad you enjoyed it ... Shrimp or crawfish?
It has been a family favorite for many years and as far as I know, it was my mother and aunt who originated it ...although it has now spread far and wide, with variations.
With five kids and six kids respectively, Mom and her sister were always looking for efficient ways to do things and in the 50's had published a Cajun cookbook of recipes, one of which used "Campbell's Cream of Mushroom" soup as the crawfish etoufee base, in lieu of a roux. As a collector of Cajun cookbooks, that was the first time I ever saw it in print (and, of course, now it is all over the Internet).
Shortly thereafter they started using Rotelle tomatoes and, after it came on the market, it was just a short hop to using Hot Pace Piquante sauce in place of cutting vegetables and seasoning.
My Aunt was the first that I am aware of to do "microwave roux" ... both continue to cook in their 80's and were well known in S. Louisiana for their recipes, many of which have been published in cookbooks on regional cooking.
As a kid I learned to cook by watching both of them, something my three sisters would not do, and who are therefore STILL terrible cooks. AAMOF, I am the one who, for the past ten years, cooks both Thanksgiving and Christmas dinner for the entire family.
Did you see the recipe I posted for "Dirty Rice Dressing"? It is another good family recipe and a good one for this time of year. AAMOF, I made enough at Thanksgiving to freeze and thaw for Christmas day ... just add the rice.
Try it ...