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.
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.