Name: Easy Shrimp Etouffee Recipe with Cream of Mushroom Soup
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 condensed cream of shrimp soup; 1 10.5 oz can condensed cream of mushroom soup; 1 10.5 oz can condensed 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 raw shrimp, peeled and deveined with tails removed; 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.

Shrimp Étouffée in a serving dish with salad on the side. — Shrimp Etoufee 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 raw shrimp. If frozen, thaw and drain them before adding to the sauce. Crawfish or bite-size pieces of chicken may be substituted.

ONION, BELL PEPPER, AND CELERY: These vegetables are known as the “holy trinity” in Cajun cooking. For convenience, chop and freeze them ahead of time.

CONDENSED CREAM SOUPS: Cream of mushroom, cream of celery, and cream of shrimp form the shortcut sauce. If you can’t find cream of shrimp, replace it with another can of cream of mushroom soup. Homemade condensed cream of mushroom soup and condensed cream of celery soup may also be used.

ROTEL TOMATOES: Use two cans for more heat, or replace one can with plain diced tomatoes for a milder sauce.

Easy Shrimp Etouffee Recipe with Cream of Mushroom Soup

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) condensed cream of shrimp soup
1 10.5 oz can (298 g) condensed cream of mushroom soup
1 10.5 oz can (298 g) condensed 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) raw shrimp, peeled and deveined with tails removed
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, chopped1 (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) condensed cream of shrimp soup, 1 10.5 oz can (298 g) condensed cream of mushroom soup, 1 10.5 oz can (298 g) condensed 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) raw shrimp, peeled and deveined with tails removed during the final 5–10 minutes. Cook just until the shrimp are opaque and curled. Do not overcook.
Finish and serve: Taste the sauce and add ¼ teaspoon freshly ground pepper, if needed. 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

Serve this creamy shrimp etouffee over white or jasmine rice to catch plenty of sauce. Add a simple green salad and slices of homemade French bread for company. For something different, spoon it over grits, a baked potato, or mashed cauliflower.

Final Thoughts

This isn’t traditional roux-based étouffée, but that’s exactly why I keep the recipe. I can prepare the creamy Cajun sauce before company arrives, then add the shrimp at the last minute. Serve it over rice with French bread, and nobody needs to know how many cans you opened.

If you like Cajun food, don’t miss my Chicken and Sausage Gumbo and this Cajun Chicken Stew. Both recipes are even better when made ahead.

— Paula, Home Economist
Homemade Food Worth Sharing

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

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!