Preview: This Shrimp Étouffée Recipe with Cream of Mushroom Soup isn’t authentic, but it’s super simple to prepare. Spicy and creamy–serve over rice.
Mock Shrimp Étouffée is loaded with scrumptious shrimp, tomatoes, and plenty of spicy heat from the Rotel. If you need a super easy dish to serve for a party (it makes a lot), and you don’t mind opening a few cans, this could be your new favorite dinner recipe.
Ingredients and substitutions:
Fresh or frozen shrimp is appropriate. Substitute with crawfish.
Onions, bell peppers, and celery:
It won’t be real without these three veggies. But wait. We’ve already gone off the rails with cream soups so I guess you do what you like. I keep all three of these veggies chopped and frozen in my freezer for convenience.
Condensed cream soups:
Speaking of cream soups, if you live close to me in the DFW metroplex area, the only place I have found the condensed cream of shrimp soup is at Walmart or online. The sister who gave me this recipe buys hers at Publix, a supermarket prevalent in the South.
Rotel tomatoes add a delicious tomato flavor with a real punch. If you don’t like spicy foods, use regular diced tomatoes instead. I use one can of each for the perfect spiciness.
I mentioned earlier that this recipe is spicy hot. Rice is the perfect foil and helps to tame the heat. Jasmine is the preferred rice at my house.
However, I prefer to eat Mock Shrimp Étouffée poured over mashed cauliflower, like gravy, to reduce the carbs. Comparatively speaking, it’s like drinking diet coke with a candy bar since there are plenty of carbs in the cream soups. Oh, well.
Can I make this recipe ahead of time?
This recipe would be good to make in a slow cooker. However, I would not add the shrimp until the last 30 minutes. Overcooking shrimp will make it tough and chewy.
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.