Pappadeaux Shrimp Etouffee Recipe

This shrimp étouffée from Pappadeaux is loaded with deep Cajun spices and a smooth, velvety sauce that coats every bite!

A good roux is the foundation—cooking it slowly until it’s a deep brown brings out the best flavor.

I use the holy trinity of onions, bell peppers, and celery, letting them soften before adding the stock.

Fresh shrimp bring the best results, but if using frozen, I thaw them completely and pat them dry.

A mix of Cajun seasoning, smoked paprika, and just a pinch of cayenne gives the sauce the right kick.

A bowl of this over fluffy white rice is as comforting as it gets!

How to Make Pappadeaux’s Shrimp Etouffee

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 2 cups Shrimp Stock
• 1/4 cup Butter
• 1/4 cup Olive Oil
• 3/4 cup Onion (chopped)
• 1/2 cup Green Bell Pepper (chopped)
• 1/2 cup Celery (chopped)
• 3 cloves Garlic (minced)
• 1/4 cup All-Purpose Flour
• 1/2 tsp Cayenne Pepper
• 1 tsp Paprika
• 1/4 tsp Black Pepper
• 1/2 tsp Salt
• 2 tbsp Parsley (chopped)
• 2 tbsp Green Onions (chopped)
• 3 cups Cooked White Rice

Step-by-Step Instructions

Step 1:

Sauté the shrimp shells in a pot with a splash of oil for about 3-5 minutes to release their flavor.

Add aromatics like garlic and saute for an additional 2 minutes.

Top it off with 10 cups of water to create a savory stock by simmering for 30 minutes.

Strain and set aside.

Step 2:

In a large pot over medium heat, melt butter and olive oil together.

Add the chopped onion, green bell pepper, and celery.

Sauté while stirring occasionally until the vegetables are softened and the onions become translucent, about 5 minutes.

Step 3:

Sprinkle in the flour, stirring continually, until you achieve a golden-brown roux.

This should take about 3 minutes.

Add the shrimp stock slowly while stirring, ensuring a smooth consistency.

Step 4:

Season with cayenne pepper, paprika, black pepper, and salt to taste.

Let it simmer for 10 minutes, stirring frequently, until the sauce thickens.

Add in the shrimp and let it simmer gently until they just turn opaque.

Step 5:

Garnish with parsley and green onions just before serving.

Serve hot over a bed of cooked white rice.

Tips and Tricks for Making This Recipe

Make the Best Shrimp Stock

Using shrimp shells might be an extra step, but they add tremendous flavor to your etouffee.

Making your stock with shrimp shells results in a richer and more authentic taste!

Do Not Overcook the Shrimp

Shrimp cook quickly, so ensure they don’t go beyond opaque.

This keeps them tender and juicy, adding to the dish’s deliciousness!

Control the Spice

Adjusting the cayenne pepper allows you to tailor the heat level to your preference.

Spice levels can significantly influence the dish, so find what works for you!

Using Fresh Ingredients

Fresh vegetables and herbs add a bright and vibrant flavor.

This freshness makes a noticeable difference in the final dish, ensuring the best outcome.

Experiment with Flavors

Feel free to add your favorite Cajun seasoning to personalize the etouffee.

Your personal touches can make a classic dish feel like your very own masterpiece!

What to Serve with Pappadeaux Shrimp Étouffée

Rice

It’s classic to serve Shrimp Étouffée over white rice.

Rice perfectly absorbs all those flavorful juices, ensuring each bite is moist and delicious.

You can also use brown rice if you prefer its nuttier flavor, but traditional white jasmine or basmati rice is highly recommended!

Crusty Bread

A good loaf of crusty French bread is another excellent choice.

You can use it to soak up the rich gravy from your plate and enjoy each garlicky, buttery piece.

Bread and Shrimp Étouffée are a match made in heaven!

Green Salad

A simple green salad with a light vinaigrette makes a refreshing side.

The crispness of the greens cuts through the richness of the étouffée, giving you a well-balanced meal.

It’s quick to prepare and adds a pop of color to your table.

Sauteed Asparagus

For something slightly unconventional, try serving sauteed asparagus.

The earthy flavor of asparagus pairs nicely with the spicy seafood dish.

You can add a squeeze of lemon juice for extra zest.

Sweet Potato Fries

Sweet potato fries is a great option if you want to add a bit of sweetness to the meal.

They’re wonderfully crisp and provide a nice contrast in texture.

Their natural sweetness complements the savory, spicy notes of the étouffée perfectly.

Variations and Substitutions

Shrimp Alternatives

You can substitute shrimp with other proteins for a fresh twist on this classic dish.

Crawfish and diced chicken are both fantastic options that blend seamlessly with the étouffée flavors.

Vegetarians can try tofu or chickpeas, which provide a different texture and maintain the heartiness.

Roux Adjustments

For a lighter version of the dish, consider using olive oil instead of butter when making the roux.

Light olive oil gives it a subtle flavor while reducing some of the richness.

If you want a richer taste, stick to traditional butter for that classic base.

Vegetable Variations

Celery is a staple in étouffée, but feel free to experiment with other vegetables.

Fennel offers a subtle anise flavor that’s quite unique, or diced carrots add a touch of sweetness to the dish.

Both options provide variety without straying too far from the original recipe.

Spice Modifications

Modify the spice level to suit your palate by adjusting the cayenne pepper.

Add more if you prefer a little extra heat, or tone it down for a milder dish.

Experiment with other spices like smoked paprika to enhance the dish with a smoky depth.

How to Store Leftover Pappadeaux Shrimp Étouffée

Use Airtight Containers

When storing your leftover Pappadeaux shrimp étouffée, make sure to transfer it into an airtight container.

This step is crucial for maintaining the freshness and keeping the flavors rich for your next meal.

Always let the étouffée cool down fully before you seal it up in a container!

Refrigeration Tips

Stick your airtight container in the fridge after the dish has cooled.

Your shrimp étouffée should stay good there for about two to three days.

It’s always a joy to know you have a delicious meal waiting for you in the fridge!

Consider Freezing

If you want to keep the leftovers for a longer period, freezing is a fantastic option!

Place the étouffée in a freezer-safe container, labeling it with the date for your convenience.

You can enjoy a taste of Pappadeaux deliciousness even weeks later.

Common Mistakes to Avoid

Overcooking the Shrimp

One of the most common mistakes you can make when preparing shrimp etouffee is overcooking the shrimp.

It’s easy to get carried away, but remember that shrimp cooks fast, usually within 3-4 minutes.

You want them tender and juicy, not rubbery.

Incorrectly Prepping Vegetables

When it comes to the holy trinity—onions, bell peppers, and celery—make sure you chop them evenly.

Uneven cutting leads to uneven cooking, which could affect the flavor and texture of the dish.

Try to keep your knife skills sharp!

Skipping the Roux

Don’t rush this crucial step.

The roux is the foundation of flavor in your etouffee, so take your time and stir patiently over medium heat.

You need to achieve a deep, rich brown color for that signature taste.