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Easy Shrimp Etouffee

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Rating: 4/5
1 review
1 comment

ready in: 1-2 hrs
serves/makes:   8

recipe id: 29866
cook method: stovetop

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1/2 cup unsalted butter
3 medium onions, finely chopped
3 celery stalks, finely chopped
2 cloves garlic, finely chopped
1 can (10.75 ounce size) cream of mushroom soup
1/2 cup ketchup, for color
1/2 teaspoon red pepper, or to taste
1/2 teaspoon white pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 pounds peeled shrimp
1/2 cup parsley, finely chopped


In a stainless steel saucepan, melt butter over medium heat. Then add chopped onions, celery and garlic. Saute until clear, about 30 minutes. Add mushroom soup, ketchup (for shrimp etouffee) and red, white and black pepper.

Simmer, covered, over low heat for 20 to 30 minutes. Add shrimp or crawfish and continue to simmer, covered, for 20-30 minutes longer. Add parsley.

Can refrigerate etouffee for 1-2 hours to let flavors blend. Heat before serving over rice.

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279 calories, 15 grams fat, 11 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 4 star recipe rating
I tried this recipe but, as the previous poster suggested I used the golden mushroom soup. I also added in mushrooms and it came out amazing!!

Guest at


In stead of using ketchup and cream of mushroom, use golden mushroom. Tastes much more like true etoufee.
That's what all us southern cajuns use, when we don't feel like making from scratch.

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