An easy shortcut cheater etouffee that uses cream soup as a roux shortcut and works well for both shrimp and crawfish.
Cheater Shrimp Etouffée
Before you scoff at the ingredients in this shortcut method, I say give it a try.
I feel certain you will be surprised.
It's a technique I learned many years ago from Sissy, a friend of mine from Starkville, Mississippi. I was at her house one day when I watched her whip this up while we stood in the kitchen chatting, and well, I was both fascinated and skeptical when I saw the secret ingredient.
One taste convinced me though, because this is just delicious. The cream of mushroom soup takes the place of what would normally be a roux and believe it or not, it really works! Many years later I learned local folks down here in the Deep South use this shortcut a lot. Who knew?
Give it a try sometime, I promise it is delicious, however, I do have the more traditional roux based etouffee to share with you as well, if you'd rather stick with a more authentic version. While a traditional etouffee doesn't really take that much time, even with making a roux - well, that is if you already have a homemade seafood stock made up - this shortcut will save you the step of not having to make that stock or a roux from scratch.
This is a small batch - two good adult servings, though you can stretch it out a bit with a big garden salad and some French bread. Here's how to make it.
Dig in!
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