Shrimp Étouffée (One-Pot Cajun) | CookOS

Shrimp Étouffée

Name: Shrimp Étouffée (One-Pot Cajun)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1/2 cup butter; 1 red bell pepper, chopped; 1 onion, chopped; 3 stalks celery, chopped; 1/2 cup green onion, chopped; 1/4 cup Italian parsley, chopped; 2 tbsp Worcestershire sauce; 1/4 cup sherry; 1/4 cup white wine; 1 (10 oz) can diced tomatoes and green chilies; 2 (10.5 oz) cans cream of mushroom soup; 1 (10.5 oz) can cream of celery soup; 2-3 tbsp Cajun seasoning; 2 lb shrimp, peeled and deveined; cooked rice, for serving; chopped green onion, for garnish; chopped parsley, for garnish

This one-pot shrimp étouffée combines the Cajun holy trinity (onion, celery, bell pepper) with butter, sherry, white wine, and diced tomatoes for a creamy, flavorful sauce ready in under 45 minutes.

🌍Cajun 🏷️Shrimp étouffée 🏷️Étouffée 🏷️Creole 🏷️One-pot meal Weeknight dinner

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

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Ingredients

1/2 cup butter
1 red bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped
1/2 cup green onion, chopped
1/4 cup Italian parsley, chopped
2 tbsp Worcestershire sauce
1/4 cup sherry
1/4 cup white wine
1 (10 oz) can diced tomatoes and green chilies
2 (10.5 oz) cans cream of mushroom soup
1 (10.5 oz) can cream of celery soup
2-3 tbsp Cajun seasoning
2 lb shrimp, peeled and deveined
cooked rice, for serving
chopped green onion, for garnishoptional
chopped parsley, for garnishoptional

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Instructions

1
In a large Dutch oven or pot, melt the butter over medium heat.
2
Add the chopped bell pepper, onion, celery, green onion, and Italian parsley. Sauté until the vegetables are translucent.
3
Pour in the Worcestershire sauce, sherry, and white wine. Stir and cook until the liquid has reduced by half.
4
Add the diced tomatoes and green chilies, cream of mushroom soup, cream of celery soup, and Cajun seasoning. Stir everything together until well combined.
5
Bring the mixture to a simmer, then cover and cook for 15 minutes.
6
Add the shrimp to the pot and stir to combine.
7
Cover the pot again and simmer for another 15 minutes, or until the shrimp are pink and cooked through.
8
Serve the étouffée hot over a bed of cooked rice.
9
Garnish with fresh chopped green onions and parsley before serving.

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Tips & Notes

Pro tips

Sauté the trinity (onion, celery, bell pepper) in butter for 5–7 minutes until softened; this builds flavor depth before adding liquids.
Add shrimp in the final 3–5 minutes and cook just until pink; overcooking makes them rubbery.
Use medium shrimp or larger so they don't fall apart in the sauce; smaller shrimp cooks too fast.
Deglaze the pan with sherry and white wine before adding tomatoes to capture caramelized bits from the vegetables.

Substitutions

White wine → dry vermouth (1:1 ratio, same acidity and flavor profile)
Diced tomatoes and green chilies → fire-roasted diced tomatoes plus 1 jalapeño, minced (slightly less heat)
Italian parsley → fresh cilantro (earthier, different flavor; traditional parsley is more authentic)
Worcestershire sauce → soy sauce (1:1, adds umami; less tangy)

Storage & make-ahead

Refrigerate cooled étouffée (without rice) in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat, adding a splash of water if needed.