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pappadeaux shrimp etouffee recipe

Pappadeaux Shrimp Etouffee Recipe

This shrimp étouffée 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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Servings: 4

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with parsley and green onions just before serving.
  • Serve hot over a bed of cooked white rice.