This is a fast, delicious étouffée recipe that is easy to adapt to your own taste. Feel free to crank up the heat to your liking, but I find it best to be subtle with the hot sauce and have a bottle on the table for diners who like it spicy.
My father learned this recipe from a chef on an oil rig off the Louisiana coast, and I've refined it over the years. It's an amazing go-to recipe when you have frozen shrimp in the freezer and want something fast. It's elegant enough to serve to company, and it always gets raves at a dinner party. (Just don't tell them that one of the secret ingredients is a can of Campbell's Golden Mushroom Soup.) Double or triple the recipe for a crowd. Serve with a medium-bodied red wine or good beer, and make sure you have plenty of crusty bread for sopping up the gravy. Goes well with music by the Preservation Hall Jazz Band, Clifton Chenier, Sidney Bechet or Louis Armstrong."Very easy recipe! Made it tonight and I have a feeling this will be added to the family favorites list! Very good!!" - Lmjanise
Yield: 4 Ready in 30 minutes
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Verified by stevemur
|1.5 poundsshrimp; peeled and deveined|
|2 cupsrice; cooked|
|1 canCampbell's Golden Mushroom Soup; and 1 can of water|
|1 yellow onion; chopped|
|0.5 poundmushrooms; sliced (baby portabello mushrooms are an excellent choice)|
|0.5 cupMarsala; (Marsala is best, but sherry or white wine also works well)|
|2 clovesGarlic; minced|
|1 dashTabasco; or other Cajun hot sauce to taste|
Shrimp Étouffée Preparation
Melt the butter over medium-low heat in a large saucepan. Add the chopped onions and garlic, and sweat until the onions are clear (about 15 minutes).
Turn the heat up to medium and add the can of Golden Mushroom Soup, a can of water and the sherry. (Note: Campbell's Golden Mushroom Soup is NOT the same as Cream of Mushroom Soup. Don't try to substitute, because it will be yucky.) Bring it to a simmer, stirring until it is well combined.
Add the shrimp and mushrooms and simmer for a few more minutes, until the shrimp are pink and cooked through. Add kosher salt, freshly ground black pepper and a few shakes of hot sauce, to taste.
To serve, spoon a ladle of étouffée over hot rice in each bowl. Don't forget to put hot sauce at the table for diners who want to kick up the heat.
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