Shrimp Étouffée (A-2-FAY)

Mrs. Avis K. Waller
Farmerville, La. #207 OES

Season generously 2 lbs shrimp, peeled and deveined, with salt, black pepper and cayenne. Set aside.

Melt 1/4 lb oleo or 3 Tbsp cooking oil and add:

  • 1 cup chopped fine onion
  • 1/2 cup chopped fine celery
  • 1/4 cup chopped fine bell pepper
  • 4 cloves pressed garlic

Cook slowly in uncovered heavy pot till onions are wilted. Add seasoned shrimp and let simmer, stirring occasionally, for 20 minutes.

Dissolve 1 tsp cornstarch in 1 1/2 cups water and add in. Then add:

  • 1 can mushroom soup
  • 1 can condensed tomato soup

Cook another 15 minutes, stirring occasionally.

Serve over cooked rice.



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