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Creamy Cajun Shrimp

Creamy Shrimp Étouffée

Cream base with shrimp served over a bed of steamed rice.
Prep Time 30 mins
Cook Time 30 mins

Ingredients
  

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Onion
  • 3-4 Celery Stalks
  • 1 1/2 TBSP Tony's Creole Seasoning
  • 3 Cups Milk
  • 2 TBSP Oil
  • 1/3 Cup Flour
  • 8 oz sour cream
  • 1 large bag Frozen, cooked shrimp without tails; or fresh shrimp without tails
  • 1 can Cream of Chicken or Cream of Celery Soup
  • 2 tsp butter
  • 1 Cup Whipping Cream
  • 3 Cups Steamed Rice
  • 1/2 Cup Green Onion

Instructions
 

  • Dice green peppers, celery, and onion.
  • Sauté vegetables in oil until tender. Season with Tony's.
  • Slowly add 1/3 Cup of flour until vegetable mixture thickens.
  • In a separate stock pot combine soup, whipping cream, and butter. Heat until bubbly.
  • Add vegetable mixture to the soup mixture.
  • Add 3 Cups of milk and allow to simmer. Stir frequently!
  • Add shrimp to boiling soup mixture. For uncooked shrimp, cook for 30 minutes. Fozen cooked shrimp 15-20 minutes. Shrimp should be pink when done.
  • Add sour cream and stir until combined.
  • Add salt, pepper, and more Tony's to your taste!
  • Serve over steamed rice or pasta.
  • Sprinkle with chopped green onion