Easy Shrimp Etouffee

"I got this recipe from a Coast Guard wife whose husband worked with mine. She was from a tiny town in Louisiana and said sometimes her dad would work for shrimp when it was in season and her mom would make this with some homemade biscuits to go with it. I lost this recipe once, and tried some more elaborate recipes for the etoufee, but this ones is TONS better than any I've tried."
 
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photo by Parrot Head Mama photo by Parrot Head Mama
photo by Parrot Head Mama
Ready In:
1hr 15mins
Ingredients:
8
Serves:
2-3
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ingredients

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directions

  • Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.

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Reviews

  1. Marty Fredericks
    I was a little skeptical that this would be a good recipe for etouffee, but, damn, this is fantastic! And so easy! I’m sharing this on Facebook. Yummo!
     
  2. Galveston66BOI
    I forgot to say the recipes I had called for 2 cans of cream of mushroom instead of 1 as well as fresh celery instead of the celery soup. Thanks again for posting this recipe!! Sheri
     
  3. Tiffany T.
    I can't tell you how long I have been looking for an easy to make recipe for shrimp etouffee, that doesn't have a ton of ingredients. I love this recipe! I like mine on the spicy side so I added chipotle and chili powder. Also, the one I used to eat was a little creamier than this so I added cream of chicken and milk. Man! It's so good. It's not that much like the one I used to eat at this Cajun restaurant in WV, but it is still very, very good. Thanks so much for uploading this!!!
     
  4. MrsFitzie
    I've made this twice now. The first time, I followed the directions as written and the second time I used only 1/2 stick of butter and added garlic powder and creole seasoning to taste. Yummy!
     
  5. Big D Texas
    Okay, this is my FULL review after I screwed up my last one. :)) This is spectacular recipe in flavor, and even more spectacular because it is SO easy. I have made this at least 20 times over the last couple of years! Some additions / changes I made: I add some Old Bay, but be careful with the amount because it can be too salty for some folks. I also add garlic powder, but you could also do crused garlic and saute it with the onions and peppers. , You I sometimes chop up one of those big links of andoille sausage and throw it in near the end. It is already cooked / smoked, so it just has be be heated through. Any of those types of links would work. To improve on the cals and the fat, I usually only use 6 TBS vs a whole stick of butter and add chicken broth out of the box until I get it to the consistency I want. I also use the Campbells soups that are 98% fat free. This recipe is also great because it can be made mild,to medium to hot using the different types of Rotel that come in Mild, Original, and Hot. Makes it easy to cater to specific audiences. Just give this a try. You can't go wrong. Even my Louisiana relatives asked for this recipe!
     
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Tweaks

  1. Galveston66BOI
    I forgot to say the recipes I had called for 2 cans of cream of mushroom instead of 1 as well as fresh celery instead of the celery soup. Thanks again for posting this recipe!! Sheri
     

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