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.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.