“My aunt lives in Baton Rouge Louisiana, she has been making and serving this at family get togethers for years, I always loved it, I finally got the recipe from her. Yes it has cream of mushroom soups in it, I was just as suprised, if you don't tell anyone they will never know. This is a real treat, very rich, easy to make and perfect for special occations. I know I know, the "cream-of" soups makes it seem not-so-cajun but like I said, my aunt lives in cajun country, so if you have a problem.....take it up with her, ha ha. Her son, my cousin, is famous for his Gumbo, maybe I can get his recipe as well.”
1 large pan

Ingredients Nutrition

  • 12 cup butter
  • 1 medium onion
  • 1 bell pepper
  • 2 stalks celery
  • 1 (10 ounce) can Rotel Tomatoes (I use original diced)
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 (10 3/4 ounce) can condensed golden mushroom soup
  • 2 lbs shrimp (peeled and deviened) or 2 lbs crawfish (peeled and deviened)


  1. Dice onion. pepper and celery, I do a medium dice.
  2. In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
  3. I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference.
  4. Add the mushroom soups and rotel and bring to a simmer.
  5. Season to taste.
  6. Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
  7. If it is too thick, add a little water or chicken broth.
  8. Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops.
  9. I have also spooned over grilled steaks before and it was delicious!

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