Easy Shrimp Etouffee Recipe with Cream of Mushroom Soup

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.

8 servings

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 large onion, chopped1 large bell pepper, chopped and 1 stalk celery, chopped. Cook until softened, about 8–10 minutes.
Make the sauce: Stir in 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, 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 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.

Nutritional Information