“This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
  2. Stir in tomatoes, shrimp, and Old Bay.
  3. Bring to a boil and simmer, covered, for about 10 minutes.
  4. Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
  5. When serving, place rice on plate; spoon casserole over rice and top with cheese.

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