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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Leon's Shrimp Etoufee Recipe

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This recipe for Leon's Shrimp Etoufee is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. shrimp, medium
1 large green pepper
1 1/2 c. celery, diced
2 medium garlic cloves
10 oz. can cream of celery soup
8 T. butter
2 medium onions
4 T. parsley
10 oz. cream of mushroom soup
15 oz. canned tomato, peeled
10 pieces green onion
Directions:
Directions:
Raw shrimp should be precooked or blanched (don’t overcook). Chop green pepper, onion, celery, garlic, and parsley separately. Saute pepper, onion, celery in butter slowly (do not burn butter) until onions are clear (about 20 to 30 minutes). Add soups and tomato (use Rotel tomato); stir well. Add parsley, stir, then add shrimp. Cook for another 15 to 30 minutes. Add salt, pepper, and garlic powder to taste. Take care to not let dish boil or stick to bottom of the pan.

Serve over rice, top with chopped green onions, serve w/ side order of garlic bread & green salad

May substitute crayfish for shrimp. Option: substitute 1/2 of the shrimp for 1 lb of spicy , slightly hot Cajun sausage.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 1/4 hr.
Personal Notes:
Personal Notes:
Charlie got this recipe from an old Cajun that used to sell aluminum ramps to the John Deere dealership. This recipe may be why we fell in love with Cajun food.

 

 

 

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