Friday, July 31, 2009

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.
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 secret ingredient.

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.

This is a small batch - two good adult servings, though you can stretch it out a bit with a big garden salad and some French bread. Here's how to make it.

Dig in!

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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 3-4 servings

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 1/2 of a large green bell pepper, chopped
  • 1 teaspoon kosher salt, or to taste
  • 1-1/2 teaspoons freshly cracked black pepper, or to taste
  • 1/2 teaspoon Old Bay seasoning, or to taste
  • 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 tablespoon of dried parsley
  • 1 tablespoon minced garlic
  • 1 can original (Great for Cooking) cream of mushroom soup (Campbell's recommended)
  • 1 pound shrimp, peeled, deveined, rinsed and patted dry
  • 1/2 cup sliced green onions
  • 1-1/2 cups chicken stock/broth, or as needed
  • 1/2 teaspoon Kitchen Bouquet, for color, optional
  • 1 teaspoon Tiger Sauce or other hot pepper sauce, or to taste
  • Juice of half a lemon or to taste, optional
  • Hot, steamed rice

Melt butter in a large skillet over medium high heat and add the onion, celery and bell pepper; cook until lightly caramelized, about 10 to 12 minutes. Add salt, black pepper, Old Bay, Cajun seasoning, parsley and garlic. Add cream soup and stir until well blended. Add the shrimp and green onion. Stir in enough chicken broth to bring mixture to the consistency desired. Bring to a boil, reduce heat to a low simmer, cover and cook for 15 minutes, stirring occasionally. Add Kitchen Bouquet, Tiger Sauce, and squeeze in lemon juice, if using. Stir well, taste and adjust seasonings as needed and serve over hot, steamed rice, with a garnish of sliced green onion.

Cook's Notes: This is a small batch so it's about 2 good servings as a main dish entree for us - though you can push that to 3 or 4 if you serve it with bread and salad. Doubles nicely for larger portions. I've written this with a good heat kick. To make it milder, make adjustments in use of black pepper, Cajun seasoning and pepper sauce. You can use lower fat soup products, however reduce added broth as those tend to run more thin and watery.


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

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  1. that looks super yummy Mary. I love Shrimp Etouffee. Thanks for sharing the recipe. I could eat all of it myself. LOL

  2. Gosh, I just don't like shrimp, reckon I could substitute chicken??

    Have you held the wee lass yet, are we going to get pictures...of course we are, granny's love to share pictures!☺

  3. Oh my, that sure does look good. This is another one to add to my list-I actually have everything in the house to make this and I would tonight but I am making your chicken and dumpling bake again--we love it!! Thanks again. Sheila in NC

  4. Thanks :)

    Man this looks good. I crave shrimp every now and then. :)

  5. Congratulations on little Sydney!!
    OMG, is it possible I can pull off Shrimp Etouffee? So far the best I can do is order it off the menu.

  6. Oh my that looks so good! And perfect timing, we are going crawdad fishing tomorrow!

    Congrats on the new grandbaby!

  7. Man, does this sound tasty!! I love your "15 turns of the peppermill" amount...awesome :D

  8. This is a dish that I've never tried, but it sure looks delish!
    You have fun with that new grandaughter this weekend! :)

  9. This works for me! Yummy!

    Have a wonderful weekend!

  10. Wow, sounds like a perfect weekday meal! Looks so delicious!

  11. Congratulations on your new beautiful grand daughter...she is a beauty....hope all is well....

  12. This looks really delicious! I love just about anything with shrimp in it...yum!

  13. Very good--I tried it with golden mushroom soup & it turned out wonderful!

  14. Hi Karen!! Isn't this the craziest thing? But hey, it works! Thanks for taking the time to come back and comment about it - so glad y'all enjoyed it!!

  15. Hello, this is an excellent recipe. It is far better than you would think. I do have one question though. Have you ever tried it with cream of celery, or cream of chicken soup?

    1. I like the flavor from the cream of mushroom soup, but I think that cream of onion and cream of celery might work, just taste and adjust for seasonings!

    2. Cream of mushroom soup require milk do you use milk in this recipe?

    3. Hey Diane! You add the undiluted can of mushroom soup, then a little bit of chicken broth to get it to the consistency you like. Milk would probably work well too if you prefer that, or even just plain water.

  16. This looks so good! How much Chicken Broth did you add to yours?

    1. Not much. Maybe 1/2 cup? Remember you are using it to thin the consistency - use more if you like it thinner, less if you want it thick.

  17. I make my etouffee in the microwave.

    1. Do you mean for the roux? Yes, the microwave is convenient for a roux like this!

  18. We love this recipe, and I am a girl from Mobile, AL that grew up on this food....and now coincidentally live in Starkville, MS :)

  19. Hi! Just found your blog today, whilst looking for a recipe of dirty rice like what I had during holiday in St Simon's Island GA. I'm going to try to make yours, but the one I had had other kinds of meats, as well. Is this uncommon for dirty rice? Now for this Etouffée, I've never had or seen this type of cuisine. I want to try it because it has all things I like, except shrimp. Could this be good with chicken and what is the consistency supposed to be? Thank you for your time, help and recipes.

    1. Hi Diahann & welcome! Yes, dirty rice has a variety of meat and giblets typically - like liver and gizzards - as mine does. Some folks don't care of that, so they make it with just ground beef. I include bacon, ground beef and some ground pork along with the giblets usually.

      For the etouffee, this is actually a shortcut version that I typically use shrimp with, but it would be good with chicken or other meats too. The consistency is a bit gravy like. Hope that helps!

  20. I have had Etouffee many times and love it so much. I am going to make this one you have wrote out, in the am tomorrow. Thanx a whole bunch.


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