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Lora Young's Quick Shrimp Etouffee

Lora Young has never lived outside the state of Missouri. She grew up reading the Little House books and Trixie Belden mysteries, so it makes sense that novels would entail history, mystery, and adventure.

Lora lives in rural Platte County with her husband, three cats, and the constant interruption of her children and grandchildren. She enjoys riding her tadpole recumbent, ballroom dancing, the Oxford comma, and making stuff up. She is a member of the Kansas City West chapter of American Christian Fiction Writers. Visit her Website HERE. 

Lora's Latest Book Release: Once a Thief


Convicted thief and con-woman Teagan Copperfield is willing to do anything to avoid prison--even become an honest woman. Earning a full-pardon for her crimes should be a piece of cake. All she has to do is gain the trust of Jared O’Neill, the cynical lawyer in charge of her rehabilitation, and help him root out the political corruption in Colorado Territory’s capitol. Oh, and keep him alive until her pardon comes through.

The task isn’t without pitfalls, however. The unconditional love offered by the O’Neill family threatens to break through her emotional defenses. Ellie, a six-year-old orphan, has a faith in God that Teagan finds intriguing. Then there’s Jared O’Neill—a man unlike any Teagan has ever known. Buy the book HERE. 



Lora's Recipe for Quick Shrimp Étouffée

1 large bell pepper, diced
1 large onion, diced
1 cup celery, diced or thinly sliced
½ cup butter
1 can cream of celery soup
1 can cream of shrimp soup
2 cans Rotel—original, mild, or one of each
2 pounds shrimp, peeled and deveined

Sauté shrimp in butter. Remove shrimp and keep warm. Sauté bell pepper, onion, and celery, stirring occasionally for 10 minutes or until tender. Add the soups and Rotel. Stir. Add shrimp. Cook until heated through. Serve over rice.