Cajun Shrimp Cocktail Sauce

Marie Overton
May 2, 2022
2 min read

Updated: Sep 2

I know I say different products are my favorite all the time but Cajun Shrimp Cocktail Sauce is truly a step above. The flavor of this cocktail sauce is just amazing. This sauce is delicious on many different kinds of meat, fish, or even plain.

Grilled shrimp and tomato salsa on a white plate set on a wooden table. Vibrant red salsa contrasts with the pale shrimp.

Cajun Shrimp Cocktail Sauce

This recipe makes approximately 4 pints of Cajun Shrimp Cocktail Sauce.

Ingredients for Cajun Shrimp Cocktail Sauce:

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9 3/4 pounds quartered Tomatoes
2 chopped Onions
1/2 c chopped Celery
1 c chopped Red Pepper
1/2 tsp Chipotle Pepper Powder
1/4 tsp Chili Powder
1 tbsp Sugar
2 tbsp Minced Garlic
1 tbsp Parsley
2 tsp Salt
1/2 tsp Marjoram

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Soften Tomatoes

Directions:

Soften the tomatoes by simmering for about 20 minutes.

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Process the soft tomatoes through a food mill. Then place the pulp in a strainer (I like my husband’s honey strainer) or cheesecloth to drain out the juice. Save the juice to be canned later. This step of straining the sauce allows you to skip the reducing down process which usually takes about 3 hours to do. If for some reason the sauce seems too thick you can add some of the juice back in.

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Place the strained pulp in a large saucepot and add the rest of the ingredients. Simmer for 20 minutes or until the vegetables are soft. Continue to simmer until it is your desired thickness.

Pressure Canning Cajun Shrimp Cocktail Sauce:

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Using a jar funnel, fill the jars leaving 1/2-inch headspace. Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a pressure canner for 25 minutes at 10 pounds of pressure if at sea level. Also, remember that you need at least 2 quarts or 4 pints for a safe pressure canning load.

(Don't forget to adjust the time for your elevation if you are above 1000 feet.)

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When the processing time is up, let the canner drop pressure down naturally. After the pressure is at zero, remove the lid and allow it to cool for 10 minutes before removing the jars. Place the jars on a heat resistant surface.

After 24 hours, make sure the seals are tight by pressing down in the center of each lid. If it pops back, it’s not sealed correctly. If not sealed, place in refrigerator and use in the next few days. If they have a proper seal, remove the ring and wash them with hot soapy water.