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miss arlene's shrimp etouffe

(1 rating)
RIOGRANDECOOK avatar
Recipe by
Teena Mathis
@RIOGRANDECOOK
Harlingen, TX

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 rating)
yield 6 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For miss arlene's shrimp etouffe

  • 2 can
    cream of mushroom soup
  • 1 can
    tomatoes and chiles, rotel 10 oz.
  • 1 can
    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.
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