When my mama, Pat Brandon, worked at City Hall, she was always making something good for a party or just because she wanted to take something good for everybody at work.

One time, I don’t remember what the occasion was, a gentleman brought shrimp etouffee’ to one of the gatherings and I remember how much everybody went on about that dish. It was so good!

Of course, mama had to have the recipe and this recipe is the one we use when we just want to “whip up” an etouffee’. It’s the quick and easy version and it’s very tasty.

This is a great meal for lent. Serve with rice and hot buttered french bread, or coush coush and you have a delicious meal that is easy to prepare to put on the table.

Tim Ernst’s Shrimp Etouffee’

2 stalks celery, chopped

1 bundle of green onions, chopped

1 small to medium bell pepper, chopped

1 small to medium onion, chopped

3 sticks butter (not margarine)

1 small can Rotel tomatoes (I use mild)

2 cans Cream of Mushroom soup

1 pound medium size shrimp

In a medium sized Dutch oven, melt butter and add chopped vegetables. Add Rotel and season well. Cook 3 hours on low heat.

While vegetables and roux are cooking, season shrimp with salt, pepper, garlic powder, Cajun seasoning and a little red pepper (optional) and toss to coat well.

Add shrimp and simmer on a low fire for 30 more minutes; add soup and cook 15 more minutes. Serve over rice.

Bon appetit!