Easy Shrimp Etouffee Pappadeaux Recipe

Name: Easy Shrimp Etouffee Pappadeaux Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 lb shrimp, deveined; 1/2 cup of butter; 1/2 Cup flour; 1 medium yellow onion, diced; 2 celery stems, diced; 1/2 cup green, yellow, and red bell paper; 2 cloves garlic, minced; 3 stems Green onion; 2 medium tomatoes, diced; 3 tsp tomato sauce; 4-5 cups Chicken or shrimp stock; 1 tbsp. Cajun seasoning.; Salt and Pepper to taste; 1 tsp Crushed cayenne pepper; 1 tsp Mixed herb; Boiled White rice for serving; Sliced green onion for garnishing

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When it comes to dinner, there’s always the challenge of finding a dish that satisfies hunger and delights the taste buds with every bite while presenting beautifully on the serving table. During this thinking process if you find yourself thinking of making a shrimp etouffee because you have heard about it or just tasted it, then you are at the right place.

Originating from the heart of Cajun and Creole cuisine, this dish promises a taste of the American South with every savory bite. Shrimp Etouffee Pappadeaux is a delicious recipe and a simple and easy one to create at home without any hesitation. Just follow the given preparation instructions, and you’ll have a delicious meal ready to impress.

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Why will you love the Shrimp Etouffee Pappadeaux Recipe?

Pappadeaux’s famous dish, shrimp etouffee, is becoming more popular due to its rich, savory flavors. This dish is hearty and comforting, which is best for eating on a cold night, and its combination of vegetables, herbs, and spices creates a deeply satisfying, delicious taste. For seafood lovers, it’s a perfect dish for dinner due to its roots in Cajun cuisine.

Serving	Calories	Prep. Time	Cooking Time	Rest Time	Total Time
5	295 kcal	20 mins	45 mins	0	1 hr. 5 mins

Shrimp Selection:

While you can use the shrimps you have right now regularly if you are specifically going outside to buy it, keep in mind the following factors before making a purchase:

Both fresh and frozen shrimp can be used.
They are categorized by size so that you can choose from medium to large ones.
You can use shell-on or peeled shrimp, depending on your choice. But from my point of view, shell-on shrimp are more tasty than peeled ones.
Make sure the shrimp are fresh and have a mild oceanic scent. If you find them overly fishy or have a strong ammonia odor, leave them because they are not fresh.
Avoid shrimps that have black spots or signs of discoloration.

Key Ingredients:

1 lb. shrimp, deveined	*Check Price*
1/2 cup of butter	*Check Price*
1/2 Cup flour	*Check Price*
1 medium yellow onion, diced	*Check Price*
2 celery stems, diced	*Check Price*
1/2 cup green, yellow, and red bell paper	*Check Price*
2 cloves garlic, minced	*Check Price*
3 stems Green onion	*Check Price*
2 medium tomatoes, diced	*Check Price*
3 tsp tomato sauce	*Check Price*
4-5 cups Chicken or shrimp stock	*Check Price*
1 tbsp. Cajun seasoning	*Check Price*
Salt and Pepper to taste	*Check Price*
1 tsp Crushed cayenne pepper	*Check Price*
1 tsp Mixed herb	*Check Price*
Boiled White rice for serving	*Check Price*
Sliced green onion for garnishing	*Check Price*

//**tsp = teaspoon & tbsp. = tablespoon**//

Ingredients Substitutions:

If you are making authentic shrimp etouffee for a special dinner dish, you must have all the given key ingredients, but if you are making it for a regular day dinner, you can substitute a few of the ingredients with others that are given below:

You can substitute shrimp with crawfish or diced chicken.
Butter with olive oil.
Celery can be substituted with diced fennel or carrots.
Cajun Seasoning can be substituted with paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and a pinch of salt as a homemade substitute.
Chile Rojo, Chili Powder, or Hot Sauce instead of cayenne pepper.
Oregano can be used instead of mixed herbs.

Kitchen Utensils:

Cutting Board and knife
Flat-bottom pan or cooking skillet
Spatula
Measuring Cups & Spoons

Preparation Steps:

Step-1:

Place a pan or cooking skillet on the stove and add the butter, allowing it to melt on medium heat.

Step-2:

As the butter starts melting, add the garlic, onion, and green bell paper to make them soften. Cook until the aroma rises.

Step-3:

Rest for 3-5 minutes, and occasionally shake the ingredients in the skillet. This helps them to cook well and soften them well.

Step-4:

After 4-5 mins, add the chicken or shrimp stock and the flour and stir continuously because the lumps will form.

Step-5:

Add diced tomatoes, pasted tomato, diced celery stems, cayenne pepper, Cajun seasoning, salt and pepper to taste. Toss them into the mixture and leave them on low heat for 15-20 minutes. Check simultaneously the cooking sauce is not too thick and not too thin.

Step-6:

As etouffee sauce is cooking, ready the shrimps by peeling and deveining if needed. Lightly wash them under cold water and allow them to dry openly or with a paper towel.

Step-7:

After drying the shrimp, add them to the sauce and gently toss them until all their area is covered with sauce. Cover the skillet and allow it to cook for 5-7 mins because too much cooking makes them chewy and tough.

Step-8:

After the shrimp are cooked or turn to a pinkish-like color, Transfer them to a serving platter and sprinkle the sliced green onion over them to look presentable.

//**After following all the steps carefully your recipe will be cooked and ready to serve with rice.**//

Flavor Variations:

Many of us want the exact recipe, but some people also want to know that with Etouffee sauce shrimp Pappadeaux, what could be the flavor variation if we want to try it? I like the exact recipe, but if you want some other tastes of shrimp of pappadeaux, you can add some other things, which are given below:

Instead of Cajun seasoning, use a Creole seasoning blend for a slightly different taste.
For a vibrant taste, you can add herbs like thyme, oregano, or parsley.
You can change regular paprika with smoked paprika to get a smoky bbq like taste.
You can add hot sauce if you want a bold and rich spicy taste.

Secret Tips For Better Results:

First, use quality ingredients because freshness makes this dish delicious.
You can use both fat and butter in a balanced form for making shrimp sauce or curry. The addition of fat will help to thicken the roux.
Use a good quality Cajun or Creole seasoning blend to season your etouffee.
After adding all the ingredients and before shrimp, allow it to meld together on low flame for 15-20 minutes.
And don’t forget to garnish it with chopped or sliced fresh parsley and green onion.

Serving Suggestions:

While etouffee at Pappadeaux is served with white boiled rice for a presentable serving look, you can add some other dishes as a starter or appetizers:

Before serving shrimp or pappadeaux, you can serve Voodoo Fries.
Along with this dish, you can also serve Chile Rojo.

When to make Pappadeaux’s shrimp etouffee?

Making Pappadeaux’s Shrimp Etouffee at home is a personal choice and depends upon your schedule, but I can recommend you when to cook this recipe:

For Special Celebrations.
For Dinner Parties
For Weekend Gathering
For Date Night

Storage Guidelines:

If you leftover the etouffee’s shrimp, leave it to cool at room temperature and transfer it to an airtight jar or a bowl but cover it with plastic wrap.
Place this jar or bowl in the freezer for 4-5 days.
When you want them again after a day or so, thaw them in the refrigerator for a night and then heat them over the stove on a light, medium flame.

FAQs:

Making etouffee at home requires a few ingredients that are deveined shrimp, butter, flour, yellow onion, celery stems, green bell pepper, garlic, green onion, tomatoes, tomato sauce, Chicken or shrimp stock, Cajun seasoning, salt and pepper, cayenne pepper, and mixed herbs.

Shrimp Etouffee flavor is savory, with a rich and slightly spicy taste. The sauce is typically made with roux, onions, bell peppers, celery, garlic, and Cajun seasoning, which provides the dish with a depth of flavor that compliments the tender shrimp.

Shrimp Creole and Shrimp Etouffee differ in their sauce and cooking methods. Shrimp Creole uses a tomato-based sauce with a tangy flavor, while Shrimp Etouffee has a rich and flavorful roux-based sauce.

Conclusion:

This Shrimp Etouffee Pappadeaux recipe offers a delightful taste of the American South with its rich flavors rooted in Cajun cuisine. With easy-to-follow steps and secret tips for success, it’s perfect for seafood lovers and those seeking a comforting yet impressive dish. This recipe promises a flavorful dining taste, whether for special celebrations or casual dinners.

Easy Shrimp Etouffee Pappadeaux Recipe

Shrimp Etouffee Pappadeaux is a delicious recipe and a simple and easy one to create at home without any hesitation. Originating from the heart of Cajun and Creole cuisine, this dish promises a taste of the American South with every savory bite. Just follow the preparation steps and you'll have a delicious meal ready to impress.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine American, Cajun

Servings 5

Calories 295 kcal

Equipment

Cutting Board and knife
Flat-bottom pan or cooking skillet
Spatula
Measuring Cups & Spoons

Ingredients

1 lb shrimp, deveined
1/2 cup of butter
1/2 Cup flour
1 medium yellow onion, diced
2 celery stems, diced
1/2 cup green, yellow, and red bell paper
2 cloves garlic, minced
3 stems Green onion
2 medium tomatoes, diced
3 tsp tomato sauce
4-5 cups Chicken or shrimp stock
1 tbsp. Cajun seasoning.
Salt and Pepper to taste
1 tsp Crushed cayenne pepper
1 tsp Mixed herb
Boiled White rice for serving
Sliced green onion for garnishing

Instructions

Place a pan or cooking skillet on the stove and add the butter, allowing it to melt on medium heat.
As the butter starts melting, add the garlic, onion, and green bell paper to make them soften. Cook until the aroma rises.
Rest for 3-5 minutes, and occasionally shake the ingredients in the skillet. This helps them to cook well and soften them well.
After 4-5 mins, add the chicken or shrimp stock and the flour and stir continuously because the lumps will form.
Add diced tomatoes, pasted tomato, diced celery stems, cayenne pepper, Cajun seasoning, salt and pepper to taste. Toss them into the mixture and leave them on low heat for 15-20 minutes. Check simultaneously the cooking sauce is not too thick and not too thin.
As etouffee sauce is cooking, ready the shrimps by peeling and deveining if needed. Lightly wash them under cold water and allow them to dry openly or with a paper towel.
After drying the shrimp, add them to the sauce and gently toss them until all their area is covered with sauce. Cover the skillet and allow it to cook for 5-7 mins because too much cooking makes them chewy and tough.
After the shrimp are cooked or turn to a pinkish-like color, Transfer them to a serving platter and sprinkle the sliced green onion over them to look presentable.

Keyword Homemade Shrimp Etouffee Pappadeaux, Pappadeaux Shrimp, Shrimp Etouffee, Shrimp Etouffee Pappadeaux

Nutrition Facts:

Calories	295 kcal
Carbohydrates	30g
Protein	24g
Fat	11g
Cholesterol	143mg
Sodium	655mg
Sugar	0g
Iron	0.1mg