Easy Shrimp Etouffee Recipe with Cream of Mushroom Soup

Sneak Preview: This Easy Shrimp Etouffee Recipe with Cream of Mushroom Soup does not claim to be authentic. But it’s super simple to prepare and something different for dinner. Dump a few cans of soup into a skillet or slow cooker, add some traditional Cajun vegetables and spices, then stir and simmer. Add shrimp before serving.

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

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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. Load this mock Shrimp Etouffee with scrumptious shrimp, sauce, and spicy heat from the Rotel and Cajun seasonings.

Three Reasons Why This Recipe Is So Easy

  1. Roux is unnecessary.
  2. Open a few cans.
  3. Use a slow cooker if desired.

Ingredients and Substitutions

  • SHRIMP: Use fresh or frozen shrimp. Sliced sausage would make a wonderful addition to the shrimp. Substitute with crawfish or chicken if you don’t want to use shrimp.
  • ONIONS, BELL PEPPERS, and CELERY: Many cooks call these three veggies the “holy trinity” in Cajun cooking. I keep all three veggies chopped and frozen in my freezer for convenience.
  • CONDENSED CREAM SOUPS: These soups and tomatoes serve as the sauces in this recipe. If you live close to me in the DFW metroplex area, I have only found the condensed cream of shrimp soup at Walmart or online. My sister buys it at Publix, a supermarket chain in the South.
  • ROTEL TOMATOES: Rotel tomatoes add a delicious tomato flavor with a real punch. If you don’t like spicy foods, use regular diced tomatoes instead. One can of Rotel tomatoes and one can of regular tomatoes create the perfect spiciness for my family.
  • PARSLEY: I like to use fresh parsley to garnish this dish. Thinly sliced green onions are another possibility.

What To Serve with shrimp etouffee

This Cajun knock-off is delicious when served over white rice with a green salad and a loaf of homemade French bread. As I mentioned earlier, this recipe is spicy hot. Rice is the perfect foil and helps to tame the heat. We prefer Jasmine rice at my house.

Occasionally, I prefer to eat my shrimp etouffee poured over mashed cauliflower, like gravy, to reduce the carbs. I’ll be honest. This habit is like drinking Diet Coke while eating a candy bar since the cream soups have plenty of carbs. Oh, well.

FAQ for Easy Shrimp Etouffee:

Can I make this recipe ahead of time?

I love to make this in a slow cooker earlier in the day. However, don’t add the shrimp until the last 30 minutes. Overcooking shrimp will make it tough and chewy.

How can I make this less spicy?

Use regular tomatoes instead of Rotel tomatoes (or try one of each). Reduce or eliminate the cayenne pepper.

What can I serve with this dish?

We like it best with plain long-grain rice. It can help to diffuse the heat of the Rotel tomatoes.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Mock Shrimp ÉtoufféePin
Yield: 8 servings

Easy Shrimp Etouffee Recipe

Delight in a creamy and spicy tomato sauce that pairs perfectly with tender shrimp. This dish is a showstopper when you have guests over, especially when served atop a bed of rice. It’s a flavorful, satisfying meal that’s sure to impress.

Rate this recipe

(5 stars if you loved it)

4 from 27 votes
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes


  • 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


  • Melt 2 tablespoons butter in a large non-stick skillet. Add 1 (150 g) large onion, chopped, 1 (119 g) large bell pepper, chopped, and 1 (40 g) stalk celery, chopped and cook over medium-high heat until tender.
  • Add 1 10.5 oz can (298 g) cream of shrimp soup, 1 10.5 oz can (298 g) cream of mushroom 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 crock pot on Low for 3-4 hours.
  • Add 2 pounds (907 g) shrimp, peeled w/o tails in the last 10-15 minutes before serving and cook just until the shrimp turn opaque (white). ¼ teaspoon freshly ground pepper are optional, so taste before you add. Canned soups can make food salty. Garnish with 2 tablespoons minced parsley or chopped green onions.


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


Serving: 1 | Calories: 133kcal | Carbohydrates: 2g | Protein: 23g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 165mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 22mg | Calcium: 80mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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One Comment

  1. 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!