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One Pot Shrimp Étouffée Recipe
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5 from 1 vote

Easy Shrimp Étouffée Recipe

Delicious one pot Shrimp Etouffee recipe that everyone enjoys!
Servings: 6 servings

Equipment

  • Large stockpot
  • mixing spoon
  • knife
  • cutting board
  • can opener

Ingredients

  • 1/2 cup butter
  • 1 small green bell pepper diced
  • 1/2 yellow onion diced
  • 3 green onions diced
  • 3 tbs parsley chopped
  • 2 tbs Worcestershire sauce
  • 1/4 cup red wine cooking vinegar or sherry
  • 1/4 cup white wine
  • 1 can Rotel green chilis and tomatoes
  • 2 smalls cans cream of mushroom condensed soup
  • 1 small can cream of celery condensed soup
  • 2 tbs cajun seasoning
  • 1 lb sausage sliced
  • 2 lbs shrimp frozen and precooked with no tails

Instructions

  • Begin the preparation by dicing the green bell pepper, onions, celery, and parsley.  Then slice the sausage.  Set aside.
  • In a large stockpot, add 1/2 cup butter over medium heat and melt.
  • Add the celery, onions, green onions, green bell pepper, and parsley.  Cook over medium heat for about 5 minutes or until the vegetables become translucent.
  • Add the Worcestershire sauce, red wine cooking vinegar or sherry, and white wine to the veggies and cook it over medium heat until the liquids reduce by half.
  • Next, add the Rotel green chilis and tomatoes, cream of mushroom soup, and the cream of celery soup.  Mix until fully combined and smooth.
  • Add the cajun seasoning and mix again.
  • Add the sausage and shrimp and cook until it's fully heated.
  • Serve warm over regular white rice or cauliflower rice.

Notes

Makes 12 to 15 servings