Shrimp Etouffee Pappadeaux
Authentic Shrimp Etouffee Recipe that captures the true flavors of Louisiana, with a rich and flavorful sauce. Perfect for seafood lovers.
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Can opener (If using canned diced tomatoes, a can opener will be necessary to open the can.)
- Serving dishes and utensils
- Rice cooker or pot
Ingredients
- 1 pound of shrimp, peeled and deveined
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks of celery, diced
- 4 cloves of garlic, minced
- 2 cups of seafood stock or chicken broth
- 1 can (14.5 ounces) of diced tomatoes, undrained
- 2 tablespoons of tomato paste
- 1 tablespoon of Cajun seasoning
- 1 teaspoon of paprika
- 1/2 teaspoon of thyme
- 1/2 teaspoon of oregano
- 1/4 teaspoon of cayenne pepper (adjust according to your preferred level of spiciness)
- Salt and black pepper to taste
- Cooked white rice for serving
- Chopped green onions or parsley for garnish (optional)
Instructions
- Melt the butter over medium heat in a large skillet or sauté pan.
- Add the diced onion, green bell pepper, celery, and minced garlic to the skillet. Cook them in the skillet until they become soft and smell good.
- Sprinkle the all-purpose flour over the vegetables and butter. Stir well to combine, ensuring the flour coats the vegetables evenly.
- Cook the flour and vegetable mixture, stirring constantly, for about 5 minutes. This helps cook off the raw flour taste and creates a roux with a golden color.
- Slowly pour in the seafood stock or chicken broth while stirring continuously. This will help incorporate the liquid into the roux without creating lumps.
- Add the diced tomatoes (including the liquid) and tomato paste to the skillet. Mix everything by stirring well.
- Season the mixture with Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Adjust the seasonings according to your taste preferences and desired level of spiciness.
- Turn the heat low and let the sauce cook gently for 15-20 minutes.
- While the sauce is simmering, prepare the shrimp by peeling and deveining them if necessary. Rinse the shrimp with cold water and gently dry them with a paper towel.
- The shrimp to the simmering sauce, stirring gently to coat them with the sauce. Cook the shrimp for about 5-7 minutes or until they turn pink and are cooked through. Ensure not to cook the shrimp for too long, as they can become tough and chewy.
- After the shrimp are cooked, take the skillet off the stove.
- Serve the Shrimp Etouffee Pappadeaux over cooked white rice. Spoon the shrimp and sauce mixture over the rice.
- Garnish with chopped green onions or parsley, if desired, to add a fresh touch to the dish.