Easy Shrimp Étouffée Recipe
Delicious one pot Shrimp Etouffee recipe that everyone enjoys!
Servings: 6 servings
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.
- 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