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Easy Shrimp Etouffee

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“South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended family last Christmas at our pot-luck buffet meal and it was the first dish that was gone. This recipe is delicious served with hot french bread and a salad. It is my husband's favorite meal! It can be easily be doubled or tripled to feed a large crowd.”

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 12 cup butter (1 stick)
  • 1 cup Pace Picante Sauce (Hot)
  • 2 lbs medium raw shrimp (peeled, defrosted, frozen is fine if not freezer burnt)
  • 2 cups cooked white rice


  1. Melt butter large skillet; add cream of mushroom soup and Picante sauce.
  2. Mix well until hot, about 5 minutes;.
  3. Add raw shimp and cook untill shrimp are white, about 2-3 minutes. IMPORTANT, do not over cook shrimp.
  4. Serve on hot white rice.

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