Shrimp Étouffée Pappadeaux Recipe
Do you love rich, flavorful Cajun dishes? This Shrimp Étouffée Pappadeaux Recipe is perfect. It is a classic Southern dish with tender shrimp, savory sauce and a smoky, spicy flavor.
Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tbsp butter
- 1 small onion finely chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 can 14 oz diced tomatoes
- 1 tsp Cajun seasoning
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp chopped green onions
- 2 tbsp chopped fresh parsley
- Cooked white rice for serving
Instructions
Prepare the Shrimp
- Peel and devein shrimp. Pat them dry with paper towels and set aside.
Make the Roux
- Melt butter in a skillet. Add flour and stir continuously until light brown and smooth.
Cook Vegetables
- Add onion, bell pepper, celery and garlic to the roux. Sauté 3–4 minutes until soft.
Add Broth and Tomatoes
- Slowly stir in chicken broth and diced tomatoes. Mix well to form a smooth sauce.
Season the Sauce
- Add Cajun seasoning, paprika, salt and pepper. Stir to combine evenly.
Simmer the Sauce
- Reduce heat and simmer 10–12 minutes until sauce thickens and flavors blend.
Cook the Shrimp
- Add shrimp to the sauce. Cook 3–4 minutes until shrimp turn pink and opaque.
Add Fresh Herbs
- Stir in chopped green onions and parsley for aroma and garnish.
Serve Over Rice
- Spoon cooked white rice onto plates. Pour shrimp étouffée over rice and serve hot.
Notes
- Use fresh shrimp for the best flavor and texture.
- Stir the roux continuously to avoid burning.
- Adjust Cajun seasoning for mild or spicy flavor.
- Serve immediately for the best taste and texture.
- Garnish with fresh parsley and green onions for color.