Shrimp Etouffee is a thick, flavorful sauce with shrimp that is served over rice. This version of Etouffee is a simple recipe that uses cream of chicken soup instead of making a roux from scratch. It is one of my favorite shrimp dishes to make at home.
I make most dishes from scratch, but for this dish, I take a short cut and use cream of chicken soup. I've had this recipe for many years and don't recall where I initially got it. I've made it many times over the years. My husband enjoys this dish as much, if not more, than I do!
I usually have most of the ingredients for this dish on hand, with the exception of green peppers and celery. If I am craving this dish and don't have the green pepper or celery, I omit them. The dish is good with or without those ingredients.
Etouffee is typically a spicy dish. You can adjust the level of heat that you prefer by adding more or less of the hot pepper and cayenne pepper. Jeff doesn't like spicy dishes, so I don't put too much heat in this dish.
I have used both cooked shrimp and raw shrimp in the dish. When using raw shrimp, make sure the shrimp is cooked through before serving. I usually have raw shrimp on hand, so I typically use raw shrimp in the dish, but, have used cooked shrimp and it works just as well.
We have leftovers when I make this dish for just Jeff and me. The leftovers re-heat well in the microwave.
Another quick and easy shrimp dish is Shrimp and Chicken Jambalaya. This jambalaya recipe is tomato based. Yum!
I hope you enjoy the Shrimp Etouffee as much as we do!
- ¼ cup butter or margarine
- ½ cup onion, chopped
- ½ cup green onions, chopped Optional.
- ½ cup green bell pepper, chopped Optional.
- 4 cloves minced garlic
- ½ cup celery, diced Optional.
- ¼ cup parsley Adjust quantity to your taste.
- ¼ cup tomato paste
- 21 ½ ounces Cream of Chicken Soup This is two 10.75 ounce cans.
- ¼ cup water Use more or less water depending on how thick you want your sauce.
- 1 pound cleaned, peeled shrimp You can use raw or cooked shrimp.
- salt, to taste
- ¼ teaspoon hot pepper sauce Adjust to your taste.
- ¼ teaspoon cayenne pepper Adjust to your taste.
- Melt the butter in a large skillet.
- Add the onion, green onions, bell pepper, garlic and celery. Saute until soft.
- Stir in the parsley, tomato paste, soup, water, shrimp, salt, hot pepper and cayenne. Cook on medium heat until the shrimp are done and heated through.
- Serve over rice.