(Please don't turn up your nose at this just because it calls for canned soup!
Just wait until you've tasted it…it's yummy and quick. And besides, the recipe
comes from a Louisiana native who is a fine cook with a very discerning palate,
who KNOWS from étouffée… When she is pressed for time, this is what she
does, with no apologies!)

1 stick (1/2 cup) margarine (not butter)
About 1/4 cup each diced bell pepper, celery and onion
(fondly referred to as the "trinity" in Louisiana)
1 can Rotel tomatoes with chiles, including liquid
1 pound medium shrimp, peeled and deveined
Dried thyme leaves, crumbled, to taste
2 bay leaves
Cajun seasoning mix (such as Tony Chachere's) to taste
1 can cream of shrimp soup, undiluted
Finely chopped green onions
Hot cooked rice

Place the margarine in a large skillet over medium heat, let the margarine melt, and in it sauté the diced bell pepper, celery and onion. Add the Rotel and simmer the mixture for about 15 minutes. Add the shrimp, thyme, bay leaves, and Cajun seasoning mix and cook 3 to 5 minutes (please do not overcook the shrimp). Fold in the shrimp soup and cook the mixture JUST until it is warmed through. Serve over hot rice and top each serving with chopped green onions.
My friend Sweet says this might serve one hungry man, or up to 4 normal people, depending... And by the way, her Red Beans and Rice are to die
for, but I've never been able to duplicate them. Alas. We can try!

Featured Archive Recipes:
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Shrimp Stew (Emeril)