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.