Super Easy Shortcut Shrimp Etouffée

An easy shortcut cheater etouffee that uses cream soup as a roux shortcut and works well for both shrimp and crawfish.

Cheater Shrimp Etouffée

Before you scoff at the ingredients in this shortcut method, I say give it a try. I feel certain you will be surprised. It's a technique I learned many years ago from Sissy, a friend of mine from Starkville, Mississippi. I was at her house one day when I watched her whip this up while we stood in the kitchen chatting, and well, I was both fascinated and skeptical when I saw the ingredients. One taste convinced me though, because this is just delicious. The cream of mushroom soup takes the place of what would normally be a roux and believe it or not, it really works! Many years later I learned local folks down here in the Deep South use this shortcut a lot. Who knew?

Give it a try sometime, I promise it is delicious, however, I do have the more traditional roux based etouffee to share with you as well, if you'd rather stick with a more authentic version. While a traditional etouffee doesn't really take that much time, even with making a roux - well, that is if you already have a homemade seafood stock made up - this shortcut will save you the step of not having to make that stock or a roux from scratch.

Here's how to make it.

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Recipe: Super Easy Shortcut Shrimp Etouffée

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 15 min |

Yield: About 4 to 6 servings

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Ingredients

• 2 tablespoons of butter
• 1 medium onion, chopped
• 1 stalk of celery, chopped
• 1/2 of a green bell pepper, chopped
• 1 teaspoon kosher salt, or to taste
• 15 turns of the pepper mill, or to taste
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
• 1 tablespoon of dried parsley
• 2 cloves of garlic, chopped
• 1 can of Campbell's cream of mushroom soup
• 1 pound of shrimp, peeled, deveined, rinsed and patted dry
• 1/2 cup chopped green onions
• Chicken broth, as needed
• Splash of Kitchen Bouquet, for color
• Couple dashes of Tiger Sauce or other hot sauce
• Juice of half a lemon or to taste, optional
• Hot, cooked rice

Instructions

Melt butter in a large skillet over medium heat and add the onion, celery and bell pepper; cook until tender. Add the salt, black pepper, Cajun seasoning, parsley and garlic. Add the cream of mushroom soup and stir until well blended. Add the shrimp or undrained crawfish tails and green onion. Stir in enough chicken broth to bring mixture to the consistency desired; bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 12 to 15 minutes, stirring occasionally. Add a splash of Kitchen Bouquet, Tiger Sauce, and squeeze in lemon juice, if desired, stir well and serve over hot, cooked rice.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on July 31, 2009

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