miss arlene's shrimp etouffe
(1 rating)
My husband, worked in Louisiana in Pointe Aux Chenes during the oil spill. I loved visiting there, the people were so friendly and welcomed us into their homes. I will be posting a few of the recipes they gave us. Love that Cajun!!
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For miss arlene's shrimp etouffe
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2 cancream of mushroom soup
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1 cantomatoes and chiles, rotel 10 oz.
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1 cantomatoes diced
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1/2 ccelery diced
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1/2 cbell pepper diced
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1/2 cshallots diced ( i use green onions)
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1 qtshrimp peeled
How To Make miss arlene's shrimp etouffe
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1Saute onions(see note), peppers and celery in Dutch oven with just enough oil to cover bottom of pan. Low to medium heat.
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2Add mushroom soup and cook for 10-15 minutes, stir a few times.
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3Then add tomatoes and cook for about 20 minutes, add shrimp and shallots and cook for 10 minutes. Season to taste with creole seasonings, salt and pepper. Serve with white rice.
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4Note: Medium shrimp works great in this but any will do. We like onions...so I add a small chopped onion in the sauté pan. For creole seasoning, I use Tony Chacheres or Slap ya Mama.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Miss Arlene's Shrimp Etouffe:
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