A One Pot Shrimp Étouffée Recipe that Only Took 30 Minutes To Make!
This easy shrimp etouffee recipe is perfect for a quick and delicious meal. Ready in just 30 minutes, this one pot dish is sure to please!
I’m going to show you how to make a delicious shrimp etouffee recipe in one pot. It’s so simple and tastes great!
I like this recipe because it only takes about 30 minutes from start to finish and it makes enough for leftovers the next day! This one pot method is perfect for moms who are always on the go but still want a hearty meal that will satisfy their family’s cravings.
Serve warm over white rice or cauliflower rice if you want to cut the carbs in this meal.
We hope you enjoy this shrimp étouffée recipe and we know it will make for delicious leftovers too!
The whole one pot process takes less than 30 minutes from start to finish, so depending on how hungry you are a serving of shrimp etouffee can be enjoyed within 20-30 min.
This recipe is perfect for moms who always have their hands full but still want something hearty that will satisfy everyone’s cravings (especially kids because it’s not too spicy). We hope you try out our shrimp étouffée recipe soon!
Why we love this one pot étouffée (and you will too!)
Super easy and convenient
Lots of flavor
The sauce is absolutely delicious!
Frequently Asked Questions
Is etouffee supposed to be thick?
There is no one right answer to this question since there are so many variations of étouffée recipes. Some people prefer a thinner sauce while others like it thicker. If you want to thicken the sauce, simply add a little more flour or cornstarch to it until you reach the desired consistency.
What’s the difference between shrimp Creole and shrimp etouffee?
Shrimp Creole is a dish that is typically made with tomatoes, green peppers, and onion. It usually has a spicy kick to it and is served over white rice.
Shrimp étouffée, on the other hand, is a Cajun dish that is made with a roux (or gravy) base. It typically contains Andouille sausage, celery, and green bell peppers. The sauce is usually a bit thicker than Creole sauce and is also served over white rice.
What sides go with shrimp etouffee?
Some popular sides that pair well with shrimp étouffée include fried okra, black-eyed peas, and cornbread. You can also serve it with a simple salad or some steamed vegetables.
Quick Recipe Overview
Why this is the best Easy Shrimp Etouffee recipe: This easy shrimp étouffée recipe is perfect for a quick and delicious meal. Ready in just 30 minutes, this one pot dish is sure to please!
Number of servings: 6
How Long It Takes: About 30 minutes
Equipment You’ll Need: Stockpot, Knife, Cutting Board
Ingredients for One Pot Shrimp Étouffée
- 1/2 cup butter
- 1 small green bell pepper, diced
- 1/2 yellow onion, diced
- 3 green onions, diced
- 3 tablespoons parsley, chopped
- 2 tablespoons 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 tablespoons cajun seasoning
- 1 pound sausage, sliced
- 2 pounds shrimp (frozen and precooked with no tails)
How to Make Easy Shrimp Étouffée
- 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.
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Here is the printable one pot etouffee recipe.
Easy Shrimp Étouffée Recipe
Equipment
- mixing spoon
- knife
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.
- 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
Nutrition facts are provided as a courtesy.
