Miss Arlene's Shrimp Etouffe
2 can(s)cream of mushroom soup
1 can(s)tomatoes and chiles, rotel 10 oz.
1 can(s)tomatoes diced
1/2 ccelery diced
1/2 cbell pepper diced
1/2 cshallots diced ( i use green onions)
1 qtshrimp peeled
How to Make Miss Arlene's Shrimp Etouffe
- Saute onions(see note), peppers and celery in Dutch oven with just enough oil to cover bottom of pan. Low to medium heat.
- Add mushroom soup and cook for 10-15 minutes, stir a few times.
- 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.
- 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.