Name: Easy Shrimp Etouffee Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 1 large bell pepper, chopped; 1 stalk celery, chopped; 1 10.5 oz can cream of shrimp soup; 1 10.5 oz can cream of mushroom soup; 1 10.5 oz can cream of celery soup; 2 14.5 oz cans tomatoes with green chiles like Rotel ((go milder and make one of the cans regular tomatoes if you prefer)); 1 tablespoon Worcestershire sauce; ¼ teaspoon cayenne pepper; ½ teaspoon minced garlic; ½ teaspoon onion powder; 2 pounds shrimp, peeled w/o tails; ¼ teaspoon freshly ground pepper; 2 tablespoons minced parsley

JUMP TO RECIPE CARD

Sneak Preview: This creamy shrimp etouffee skips the roux and uses condensed soups, Rotel tomatoes, and Cajun vegetables for an easy shortcut. Allow about 1 hour and 15 minutes from start to finish.

Easy Shrimp Etoufee Recipe served over rice with salad on the side.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Traditional étouffée begins with a roux, but this shortcut version gets its creamy consistency from condensed soups. It’s a practical company recipe because the sauce can simmer ahead of time; add the shrimp shortly before serving so they stay tender.

Ingredients & Substitutions

SHRIMP: Use fresh or frozen shrimp. Sliced sausage also works well, or swap the shrimp for crawfish or chicken.

ONIONS, BELL PEPPERS, and CELERY: The “holy trinity” of Cajun cooking. To save time, keep these veggies chopped and frozen.

CONDENSED CREAM SOUPS: The sauce base comes from canned soups like cream of mushroom soup. Substitute homemade gluten-free condensed cream of mushroom soup or condensed cream of celery soup. Cream of shrimp is delicious if you can find it—otherwise, use an extra can of mushroom soup.

ROTEL TOMATOES: Rotel tomatoes add a spicy kick. For less spice, swap one can for plain diced tomatoes.

PARSLEY: Fresh parsley makes a bright garnish. Or try thinly sliced green onions for extra flavor.

✨ Shareworthy Twists

• Serve over cauliflower rice, grits, or baked potatoes instead of white rice.
• Swap shrimp for crawfish or chicken.
• Add sliced sausage for extra flavor.
• Go spicier with more cayenne or hot sauce.

?Tips That Make a Difference

Save time: use frozen chopped onions, peppers, and celery.
Want less spice? Swap one can of Rotel for plain diced tomatoes.
Slow cooker trick: Add shrimp only in the last 10 minutes to avoid rubbery texture.
Garnish with fresh parsley or green onions for color and brightness.

Easy Shrimp Etouffee Recipe

By Paula Rhodes

This easy shrimp etouffee uses condensed cream soups, Rotel tomatoes, shrimp, and Cajun vegetables—no roux required. Serve it over rice for dinner or easy entertaining.

4 from 27 votes

PRINT RECIPE PIN RECIPE

Prep time: 15

Cook time: 1

Total time: 1 15

Ingredients

2 tablespoons butter
1 (150 g) large onion, chopped
1 (119 g) large bell pepper, chopped
1 (40 g) stalk celery, chopped
1 10.5 oz can (298 g) cream of shrimp soup
1 10.5 oz can (298 g) cream of mushroom soup
1 10.5 oz can (298 g) cream of celery soup
2 14.5 oz cans (822 g) tomatoes with green chiles like Rotel (go milder and make one of the cans regular tomatoes if you prefer)
1 tablespoon Worcestershire sauce
¼ teaspoon cayenne pepper
½ teaspoon minced garlic
½ teaspoon onion powder
2 pounds (907 g) shrimp, peeled w/o tails
¼ teaspoon freshly ground pepper
2 tablespoons minced parsley

Instructions

Sauté the vegetables: Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Add 1 (150 g) large onion, chopped, 1 (119 g) large bell pepper, chopped and 1 (40 g) stalk celery, chopped. Cook until softened, about 8–10 minutes.
Make the sauce: Stir in 1 10.5 oz can (298 g) cream of shrimp soup, 1 10.5 oz can (298 g) cream of mushroom soup, 1 10.5 oz can (298 g) cream of celery soup, 2 14.5 oz cans (822 g) tomatoes with green chiles like Rotel, 1 tablespoon Worcestershire sauce, ¼ teaspoon cayenne pepper, ½ teaspoon minced garlic, and ½ teaspoon onion powder.
Simmer: Reduce the heat and simmer covered for 45–60 minutes, stirring occasionally. Alternatively, transfer the sauce to a slow cooker and cook on LOW for 3–4 hours.
Add the shrimp: Stir in 2 pounds (907 g) shrimp, peeled w/o tails during the final 5–10 minutes. Cook just until the shrimp are opaque and curled. Do not overcook.
Finish and serve: Taste before adding ¼ teaspoon freshly ground pepper. Garnish with 2 tablespoons minced parsley or sliced green onions and serve over rice or mashed cauliflower.

Notes

Salt: Do not add salt until you taste the finished sauce. The condensed soups and Worcestershire sauce provide plenty for most people.

Make ahead: Prepare the sauce up to two days ahead and refrigerate it in a covered container. Reheat gently, then add the raw shrimp shortly before serving. Do not add the shrimp in advance, or they may become tough.

Slow cooker: Cook the sauce on LOW for 3–4 hours. Add the shrimp during the final 10–15 minutes and cook only until opaque.

Variation: Add sliced, browned smoked sausage to the sauce before simmering.

Equipment

Nutrition

What To Serve with Shrimp Etouffee

This Cajun seafood recipe for shrimp etouffee knock-off shines when served over white rice with a green salad and homemade French bread. Jasmine rice is a personal favorite for soaking up the flavorful sauce. For a low-carb option, try pouring it over mashed cauliflower—it’s like a savory gravy!

Final Thoughts

This Cajun shrimp recipe is so creamy and tasty. I love to serve it to company because I can do most of the prep work ahead of time. If you like Cajun food, don’t miss my Chicken and Sausage Gumbo and this Cajun Chicken Stew. Both recipes are better prepared ahead of time.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

My Amazon Store

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

4.45 from 27 votes (27 ratings without comment)

One Comment

Cathy says:

at

I am excited to try the Cream of Mushroom Soup, as well as the Mock Shrimp Etoufee!! Will let you know the verdict when I prepare the Soup on Monday!! Thank You!