Easy Cheesy Shrimp Etouffee

Dixie Albritton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 stick butter
  • 2 cans cream of mushroom soup
  • 2 cans cream of potato soup
  • 2 cans cream of shrimp
  • 1 round (oblong) garlic cheese
  • 1 round (oblong) jalapeno cheese
  • 2 lbs shrimp

Sauté onions, and celery together in butter. Mix all together and cook for 20 to 25 minutes. Serve over hot rice or pasta. Don’t overcook.


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