Shrimp Etouffee Recipe with Cream of Mushroom Soup
Sneak Preview: This Shrimp Etouffee with Cream of Mushroom Soup puts a creamy, fuss-free spin on a Cajun classic. Using canned soups, shrimp, and traditional veggies, it’s quick on the stovetop or perfect for the slow cooker.
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If you’re hosting a party or just looking for an easy meal that makes a lot, this shrimp etouffee is a fantastic option. It’s sure to be a crowd-pleaser with a creamy sauce, plump shrimp, and a hint of Cajun spice.
Three Reasons Why This Recipe Is So Easy
- No Roux Required: Traditional shrimp etouffee often involves making a roux, but not this one!
- Minimal Prep: Open a few cans, and you’re halfway there.
- Slow Cooker Friendly: You can throw everything into a slow cooker and let it cook while you go about your day.
Ingredients and Substitutions
- SHRIMP:
- Use fresh or frozen shrimp.
- Want to mix it up? Sliced sausage would make a wonderful addition to the shrimp.
- 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 addition can of mushroom soup.
- ROTEL TOMATOES:
- Rotel tomatoes add a spicy kick.
- Swap one regular can of diced tomatoes for Rotel tomatoes if you prefer less spice.
- PARSLEY:
- Fresh parsley makes a great garnish.
- Try thinly sliced green onions for a bit more flavor.
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!
Parting 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!
Easy Shrimp Etouffee Recipe
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 Veggies: Melt 2 tablespoons butter in a skillet over medium-high 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.
- Make Sauce: Add 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 pepper½ teaspoon minced garlic, and ½ teaspoon onion powder, Simmer 45-60 minutes or place in a slow cooker on Low for 3-4 hours.
- Cook Shrimp: Add 2 pounds (907 g) shrimp, peeled w/o tails in the last 10-15 minutes, cooking just until shrimp turns opaque.
- Finish and Serve: Taste before adding ¼ teaspoon freshly ground pepper, garnish with 2 tablespoons minced parsley or green onions, and serve over rice or mashed cauliflower.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.