FROM MY SISTER FRIEND IN CHURCH POINT LA.

CAJUN SHRIMP CREOLE from MARYLEE my SISTER


A ORIGINAL RECIPE from CURCH POINT, LAOUISIANA

By YVONNE BERGERON

SAUT’E :

1 OINON, THINLY SLICED

1 BELL PEPPER, CUT INTO STRIPS

2 TBLS. GARLIC, MINCED

2 TBLS. OLIVE OIL

ADD:

1. 1 CAN (14.5oz) DICED TOMATOES.( She used RO TEL original brand).

2. 1 CAN(70Z) FIRE ROASTED CHILES. ORTEGA BRAND.

3. 1 CAN(14.5OZ) CREAM OF CELERY SOUP.

ADD:

1. 2 POUNDS SHRIMP (PEELED AND CLEANED).

SERVE OVER COOKED RICE AND GARNISH WITH PARSLEY.

THIS IS SUPER GOOD AND VERY EASY!

ENJOY DAN hallelujah