Shrimp Etouffee


1 1/2 lb of shrimp
1 medium yellow onion
1 large green bell pepper
1 can cream of mushroom soup
1 can cream of shrimp soup
1 can cream of celery soup
1 can Rotel tomatoes
2 tbsp of butter divided
Cajun seasoning


Peel and de-vein the shrimp, cut in half and set aside. Chop the onion into a medium dice. Chop the bell pepper in a medium dice. Sauté the onion and bell pepper together in 1 tbsp of butter until onion turns opaque. Add the 3 cans of soup and the one can of Rotel tomatoes. Leave over medium heat. Saute shrimp separately in 1 tbsp of butter with cajun seasoning to taste until shrimp are nearly cooked.
Add the shrimp to the etouffee mixture. Bring up the heat slowly to a low boil and reduce heat to medium-low for 10 to 15 minutes.

Remove from heat and serve over warm rice with French bread. Enjoy!

About Dr. Sharon Schuetz (224 Articles)
Dr. Sharon Schuetz has a Ph.D. in clinical Christian counseling and has counseled hundreds of families over the past 25 years. In 2013 she and a friend started the website with 26 different authors and millions of visitors until she sold it in 2016. Since then, she has worked in her local county, Trinity, Texas in the Republican Party, Republican Women, the Trinity County Patriots, and is the former editor of the local newspaper, The Trinity Standard. She recently accepted the position of Secretary of the Trinity County Republican Party. Sharon and her husband of 42 years, Michael, pastor the Sebastopol Community Church in Trinity, and have three children and ten grandchildren.

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