Shrimp Etouffee Creole

5 lb fresh shrimp
5 onions (chopped)
2 bell peppers, chopped
3 ribs celery, chopped
6 cloves garlic, chopped
2 green onions
1 sprig parsley
2 lemons juice
3 tbs cornstarch
3/4 lb margarine
2 cans Rotel tomatoes
2 cans mushroom soup
2 cans tomato soup
2 jars mushrooms
2 cups water
2 tsp thyme
2 cans cream of shrimp
Salt and pepper to taste
Konriko Creole seasoning

Season shrimp with Konriko Creole seasoning. Melt margarine and add onions, bell peppers, celery and garlic. Saute slowly in uncovered iron pot until seasoning is wilted. Add Rotel tomatoes with lemon juice. Let simmer for 30 minutes. Add all other items except shrimp and cook one hour. Dissolve cornstarch and add to mixture. Cook 15 minutes. Add shrimp, green onions and parsley. Cook 30 minutes over low fire, stirring every few minutes.

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Cajun Country -- New Iberia, Louisiana