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

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Sneak Preview: This creamy shrimp etouffee skips the roux and comes together fast with canned soups, tomatoes, and Cajun veggies

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

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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.

Ingredients and 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

Shrimp Etouffee made simple using canned cream soups, shrimp, and Cajun vegetables. Perfect over rice or mashed cauliflower for a quick dinner or easy entertaining.

4 from 27 votes

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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 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

Note: I do not add any salt to this recipe–there’s enough in all the canned soups.

Make Ahead: I love to make this in a slow cooker earlier in the day. However, to prevent overcooking, save adding the shrimp until you’re ready to serve.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

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!

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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:

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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!