miss arlene's shrimp etouffe
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!!
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 cans cream of mushroom soup
- 1 can tomatoes and chiles, rotel 10 oz.
- 1 can tomatoes diced
- 1/2 cup celery diced
- 1/2 cup bell pepper diced
- 1/2 cup shallots diced ( i use green onions)
- 1 quart shrimp peeled
How To Make miss arlene's shrimp etouffe
-
Step 1Saute onions(see note), peppers and celery in Dutch oven with just enough oil to cover bottom of pan. Low to medium heat.
-
Step 2Add mushroom soup and cook for 10-15 minutes, stir a few times.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Seafood
Keyword:
#shrimp
Keyword:
#cajun
Ingredient:
Seafood
Culture:
Cajun/Creole
Method:
Stove Top
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