Miss Arlene's Shrimp Etouffe

Teena Mathis


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!!


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 2 can(s)
    cream of mushroom soup
  • 1 can(s)
    tomatoes and chiles, rotel 10 oz.
  • 1 can(s)
    tomatoes diced
  • 1/2 c
    celery diced
  • 1/2 c
    bell pepper diced
  • 1/2 c
    shallots diced ( i use green onions)
  • 1 qt
    shrimp peeled

How to Make Miss Arlene's Shrimp Etouffe


  1. Saute onions(see note), peppers and celery in Dutch oven with just enough oil to cover bottom of pan. Low to medium heat.
  2. Add mushroom soup and cook for 10-15 minutes, stir a few times.
  3. Then 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.
  4. Note: 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.

Printable Recipe Card

About Miss Arlene's Shrimp Etouffe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #shrimp, #cajun

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