I know Emmaline and I say different products are our favorite all the time but Cajun Shrimp Cocktail Sauce is truly a step above. The flavor of this cocktail sauce is just amazing. I wish there was a way to reach through the computer to give you a sample so you would be willing to try it. I guess you’ll have to take our word for it. It tastes fabulous! This sauce is delicious on many different kinds of meat, fish, or even plain. Emmaline simply likes to eat spoonfuls of it on her shrimp.
Cajun Shrimp Cocktail Sauce
This recipe makes approximately 4 pints of Cajun Shrimp Cocktail Sauce.
Ingredients for Cajun Shrimp Cocktail Sauce:
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
Soften Tomatoes
Directions:
Soften the tomatoes by simmering for about 20 minutes.
Process the soft tomatoes through a food mill or a blender if you prefer to keep the seeds and skins. 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.
Combine tomato pulp and all other ingredients in a large pot.
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.
Fill pint jars with the Cajun Shrimp Cocktail Sauce.
Pressure Canning Cajun Shrimp Cocktail Sauce:
Fill the jars leaving 1-inch headspace. Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a pressure canner for 25 minutes at 10 pounds of pressure if at sea level. Remember to adjust your pressure if you are above 1000 feet in elevation. Also, remember that you need at least 2 quarts or 4 pints for a safe pressure canning load.
Pressure Canning Processing Complete
Once your sauce has completed processing and has fully depressurized open the pressure canner and remove your Cajun Shrimp Cocktail Sauce.
Space the jars about an inch apart on the counter for 24 hours to cool and completely seal. If your jar of cocktail sauce did not seal then place it in the fridge and use it immediately.
Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
Cajun Shrimp Cocktail Sauce
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.
