Shrimp Etouffee Pappadeaux

Classic Shrimp Etouffee Pappadeaux Recipe: Bringing the flavors of the Bayou to your kitchen. This cajun dish is ideal for a relaxing weeknight meal. You can make a delicious, filling meal with very few ingredients. You can easily replicate the flavorful cuisine of the American South in your own kitchen with just a few basic ingredients and a few easy steps.

Why You’ll Love This Recipe

• Delicious Flavor. Succulent shrimp, rich butter, and aromatic spices combine in Shrimp Etouffee Pappadeaux to create a dish that is sure to please your palate.
• Easy To Make. This dish can be thrown together with just a few simple pantry staples and minutes of your time. It’s easy to whip up in a hurry, making it a viable option for hectic weeknights.
• Healthy. This dish is an excellent choice for a wholesome meal because it is high in protein and low in fat without compromising on taste. In addition, shrimp is a superb way to get vitamins B-12 and omega-3 fatty acids.

Shrimp Etouffee Pappadeaux Ingredients

• Shrimp. In this dish of Etouffee, shrimp take center stage. They have a tender texture and a delicious seafood flavor. When shopping for this dish, prioritize finding large, wild-caught shrimp. Toss them in the shell and make sure they’re deveined. One helpful hint is to look for frozen shrimp that have already been deveined and shelled. If you do this, you can avoid wasting time.
• Onion. This etouffee gets its unique flavor from the sweet and savory onion. The best flavor comes from using a yellow or white onion. Use a Vidalia or Maui onion if you want a milder flavor.
• Garlic. The garlic makes the etouffee more robust and aromatic. To get the most out of any dish, mince some fresh garlic. Garlic’s flavor can be maximized by mincing it as finely as possible.
• Butter. The etouffee is made more decadent and luscious with the addition of butter. For maximum flavor, use unsalted butter. You can substitute salted butter if you don’t have any unsalted on hand. Make sure to taste the dish before adding too much salt.
• Flour. The Etouffee is thickened with flour. Use either gluten-free flour or all-purpose flour. For the best results in texture and flavor, the flour should be added very gradually.
• Chicken Broth. Etouffee gets its flavor and moisture from chicken broth. For the best taste, opt for low-sodium broth. The flavor of the broth varies from brand to brand, so you should try it out beforehand.
• Worcestershire Sauce. The etouffee is brightened by the tang and saltiness of Worcestershire sauce. Best flavor results from using authentic Worcestershire sauce. To make do in its absence, you can use soy sauce or tamari as a substitute for Worcestershire sauce.
• Paprika. A touch of smokiness is brought out by the paprika in this etouffee. Get the most flavor out of your food by using sweet paprika. Use smoked paprika instead of regular paprika for a spicier etouffee.
• Cayenne. The Etouffee gets a little heat from the cayenne pepper. Add some cayenne pepper for more flavor. Red pepper flakes can stand in for cayenne if you find yourself without the former.
• Thyme. The Etouffee Benefits from Thyme’s Herbal Notes. The best flavor will come from using fresh thyme. You should mince the thyme as finely as possible to extract the most flavor from it.
• Salt & Pepper. For a well-rounded etouffee, season it with a little salt and pepper. For maximum flavor, season with a pinch of salt and freshly ground black pepper. A helpful hint is to keep tasting the Etouffee as you go to ensure that the flavors are blending well.
• Green Onions. The Etouffee is garnished with green onions. Green onions add the most flavor, so use them. To maximize their flavor, green onions should be thinly sliced.

What Is The Best Shrimp To Use In Shrimp Etouffee?

When making shrimp etouffee, large shrimp are ideal because of their size and texture. The size and flavor they provide to the dish are commendable. To make the shrimp more user-friendly, remove the veins and shells before cooking.

What Other Seafood Can Be Used In Shrimp Etouffee?

While shrimp is the classic protein choice for Shrimp Etouffee, other seafood like crawfish or crab meat also work well. The dish would have a fun new flavor thanks to these additions.

Is It Possible To Make Shrimp Etouffee In A Slow Cooker?

The answer is yes, you can use a slow cooker to make shrimp etouffee. In order to do this, first sauté the onions and garlic in a pan before adding them and the rest of the ingredients to the slow cooker (Excluding The Green Onions For Garnish). Prepare in a slow cooker for 4-6 hours (or in a pressure cooker for 2-3 hours), then serve over rice and top with green onions.

What Kind Of Rice Should I Serve Alongside Shrimp Etouffee?

It is customary to serve Shrimp Etouffee over long-grain white rice, such as Basmati or Jasmine. This makes a great foundation for the savory sauce. Alternatively, you may serve it over quinoa or brown rice for a more nutritious option.

How To Make Shrimp Etouffee Pappadeaux

• Heat A Large Skillet Over Medium Heat. Add the butter and onion and cook, occasionally stirring, for 3 to 4 minutes, until the onion is softened.
• Add the garlic and cook, stirring constantly, for one minute until fragrant.
• Cook the flour for one minute while stirring constantly.
• Slowly include the chicken broth, stirring constantly to prevent lumps.
• Add Worcestershire sauce, paprika, cayenne pepper, thyme, as well as a pinch of salt and pepper.
• Bring the mixture to a simmer and cook for ten minutes, stirring occasionally, until the mixture has thickened.
• Add the shrimp and cook for 4-5 minutes, stirring occasionally, until they are completely cooked.
• If necessary, adjust the seasoning to taste.
• The Etouffee should be garnished with green onions.

What To Serve With Shrimp Etouffee?

• Shrimp. In this dish of Etouffee, shrimp take center stage. They have a tender texture and a delicious seafood flavor. When shopping for this dish, prioritize finding large, wild-caught shrimp. Toss them in the shell and make sure they’re deveined. One helpful hint is to look for frozen shrimp that have already been deveined and shelled. If you do this, you can avoid wasting time.
• Onion. This etouffee gets its unique flavor from the sweet and savory onion. The best flavor comes from using a yellow or white onion. Use a Vidalia or Maui onion if you want a milder flavor.
• Garlic. The garlic makes the etouffee more robust and aromatic. To get the most out of any dish, mince some fresh garlic. Garlic’s flavor can be maximized by mincing it as finely as possible.
• Butter. The etouffee is made more decadent and luscious with the addition of butter. For maximum flavor, use unsalted butter. You can substitute salted butter if you don’t have any unsalted on hand. Make sure to taste the dish before adding too much salt.
• Flour. The Etouffee is thickened with flour. Use either gluten-free flour or all-purpose flour. For the best results in texture and flavor, the flour should be added very gradually.
• Chicken Broth. Etouffee gets its flavor and moisture from chicken broth. For the best taste, opt for low-sodium broth. The flavor of the broth varies from brand to brand, so you should try it out beforehand.
• Worcestershire Sauce. The etouffee is brightened by the tang and saltiness of Worcestershire sauce. Best flavor results from using authentic Worcestershire sauce. To make do in its absence, you can use soy sauce or tamari as a substitute for Worcestershire sauce.
• Paprika. A touch of smokiness is brought out by the paprika in this etouffee. Get the most flavor out of your food by using sweet paprika. Use smoked paprika instead of regular paprika for a spicier etouffee.
• Cayenne. The Etouffee gets a little heat from the cayenne pepper. Add some cayenne pepper for more flavor. Red pepper flakes can stand in for cayenne if you find yourself without the former.
• Thyme. The Etouffee Benefits from Thyme’s Herbal Notes. The best flavor will come from using fresh thyme. You should mince the thyme as finely as possible to extract the most flavor from it.
• Salt & Pepper. For a well-rounded etouffee, season it with a little salt and pepper. For maximum flavor, season with a pinch of salt and freshly ground black pepper. A helpful hint is to keep tasting the Etouffee as you go to ensure that the flavors are blending well.
• Green Onions. The Etouffee is garnished with green onions. Green onions add the most flavor, so use them. To maximize their flavor, green onions should be thinly sliced.

Recipe Variations

• Creole Shrimp Etouffee. The onions and celery are first sautéed in butter, followed by the addition of garlic, tomato paste, and various spices such as cayenne pepper, paprika, thyme, and oregano. Add the shrimp, broth, and cream and simmer for a few more minutes. To serve, simply place the shrimp over a bed of cooked rice and simmer until they are done.
• Cajun Shrimp Etouffee. First, sauté some onions and bell peppers in butter until soft. Next, add some garlic, tomato paste, and spices like cayenne pepper, paprika, thyme, and oregano. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Leave to simmer until shrimp are fully cooked, then serve over hot rice.
• Chicken And Shrimp Etouffee. First, sauté the chicken, onion, and celery in the butter until the chicken is no longer pink. Next, add the garlic, tomato paste, and seasonings (including the cayenne pepper, paprika, thyme, and oregano). Add the shrimp, broth, and cream and simmer for a few more minutes. Allow the shrimp and chicken to simmer until they are done, then serve over hot rice.
• Gumbo Etouffee. The first step is to brown some Andouille sausage in butter before adding onions, celery, and other spices, including cayenne pepper, smoked paprika, thyme, and oregano. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Leave to simmer until shrimp are fully cooked, then serve over hot rice.
• Crawfish Etouffee. First, sauté some onions and bell peppers in butter until soft. Next, add some garlic, tomato paste, and spices like cayenne pepper, paprika, thyme, and oregano. Let the crawfish, broth, and cream simmer for a few minutes. Cook the crawfish in a pot of boiling water until they are fork-tender, then serve over hot rice.
• Shrimp And Tasso Etouffee. First, butter is used to sauté onions and tasso; next, tomato paste, garlic, and spices like cayenne pepper, paprika, thyme, and oregano are added. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Cook the shrimp and tasso in a pot of boiling water until they are done, then serve over hot rice.
• Shrimp And Sausage Etouffee. To make the sauce, first sauté the onion, celery, and sausage in the butter until soft. Next, add the garlic, tomato paste, and seasonings (including the cayenne pepper, paprika, thyme, and oregano). Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Serve over hot rice once the shrimp and sausage have been cooked.
• Vegetarian Shrimp Etouffee. First, sauté some onions, celery, and mushrooms in some butter until soft. Next, add some garlic, tomato paste, and spices like cayenne pepper, paprika, thyme, and oregano. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Leave to simmer until shrimp are fully cooked, then serve over hot rice.

How To Store Shrimp Etouffee?

• In The Fridge. The dish must be refrigerated at all times. Refrigerating it for up to five days is possible if it is well-protected by plastic wrap or an airtight container.
• In The Freezer. To ensure proper freezing, it must be cooled to the right temperature. Store in the freezer by placing the dish in a freezer-safe container and labeling it with the date and what’s inside. It can be stored for up to three months in the freezer.
• To Reheat. If it was frozen, you should let it defrost in the fridge overnight. To reheat, place the dish in a saucepan over medium heat and stir often. The dish can also be microwaved for 1-2 minutes as an alternative method of preparation.

Shrimp Etouffee Pappadeaux Nutrition Facts

Amount Per Serving

• Calories 395
• Total Fat 12g
• Saturated Fat 7g
• Trans Fat 0g
• Cholesterol 142mg
• Sodium 655mg
• Potassium 0mg
• Total Carbohydrate 31g
• Dietary Fiber 4g
• Sugars 0g
• Protein 23g
• Calcium 102%
• Iron 0%

Shrimp Etouffee Pappadeaux

Author: Erin Table for Seven Cooking Method:stovetop Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:395 kcal Best Season:Suitable throughout the year

Description

Classic Shrimp Etouffee Pappadeaux Recipe: Bringing the Flavors of the Bayou to Your Kitchen. This Cajun dish is ideal for a relaxing weeknight meal. You can make a delicious, filling meal with very few ingredients. You can easily replicate the flavorful cuisine of the American South in your own kitchen with just a few basic ingredients and a few easy steps.

Ingredients

• 1 pound large shrimp, deveined and shelled
  
• 1 cup yellow or white onion, diced
  
• 1 tablespoon fresh garlic, minced
  
• 3 tablespoons unsalted butter
  
• 2 tablespoons all-purpose flour (or gluten-free flour)
  
• 2 cups low-sodium chicken broth
  
• 1 teaspoon Worcestershire sauce
  
• 1 teaspoon sweet paprika
  
• Pinch of cayenne
  
• 1 teaspoon fresh thyme, minced
  
• Salt, to taste
  
• Freshly ground black pepper, to taste
  
• 2 tablespoons green onions, finely sliced (for garnish)

Instructions

1. Heat A Large Skillet Over Medium Heat. Add the butter and onion and cook, occasionally stirring, for 3 to 4 minutes, until the onion is softened.
   
2. Add the garlic and cook, stirring constantly, for one minute until fragrant.
   
3. Cook the flour for one minute while stirring constantly.
   
4. Slowly include the chicken broth, stirring constantly to prevent lumps.
   
5. Add Worcestershire sauce, paprika, cayenne pepper, thyme, as well as a pinch of salt and pepper.
   
6. Bring the mixture to a simmer and cook for ten minutes, stirring occasionally, until the mixture has thickened.
   
7. Add the shrimp and cook for 4-5 minutes, stirring occasionally, until they are completely cooked.
   
8. If necessary, adjust the seasoning to taste.
   
9. The Etouffee should be garnished with green onions.

Notes

• Creole Shrimp Etouffee. The onions and celery are first sautéed in butter, followed by the addition of garlic, tomato paste, and various spices such as cayenne pepper, paprika, thyme, and oregano. Add the shrimp, broth, and cream and simmer for a few more minutes. To serve, simply place the shrimp over a bed of cooked rice and simmer until they are done.
• Cajun Shrimp Etouffee. First, sauté some onions and bell peppers in butter until soft. Next, add some garlic, tomato paste, and spices like cayenne pepper, paprika, thyme, and oregano. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Leave to simmer until shrimp are fully cooked, then serve over hot rice.
• Chicken And Shrimp Etouffee. First, sauté the chicken, onion, and celery in the butter until the chicken is no longer pink. Next, add the garlic, tomato paste, and seasonings (including the cayenne pepper, paprika, thyme, and oregano). Add the shrimp, broth, and cream and simmer for a few more minutes. Allow the shrimp and chicken to simmer until they are done, then serve over hot rice.
• Gumbo Etouffee. The first step is to brown some Andouille sausage in butter before adding onions, celery, and other spices, including cayenne pepper, smoked paprika, thyme, and oregano. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Leave to simmer until shrimp are fully cooked, then serve over hot rice.
• Crawfish Etouffee. First, sauté some onions and bell peppers in butter until soft. Next, add some garlic, tomato paste, and spices like cayenne pepper, paprika, thyme, and oregano. Let the crawfish, broth, and cream simmer for a few minutes. Cook the crawfish in a pot of boiling water until they are fork-tender, then serve over hot rice.
• Shrimp And Tasso Etouffee. First, butter is used to sauté onions and tasso; next, tomato paste, garlic, and spices like cayenne pepper, paprika, thyme, and oregano are added. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Cook the shrimp and tasso in a pot of boiling water until they are done, then serve over hot rice.
• Shrimp And Sausage Etouffee. To make the sauce, first sauté the onion, celery, and sausage in the butter until soft. Next, add the garlic, tomato paste, and seasonings (including the cayenne pepper, paprika, thyme, and oregano). Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Serve over hot rice once the shrimp and sausage have been cooked.
• Vegetarian Shrimp Etouffee. First, sauté some onions, celery, and mushrooms in some butter until soft. Next, add some garlic, tomato paste, and spices like cayenne pepper, paprika, thyme, and oregano. Bring to a boil, then reduce heat and add the shrimp, broth, and cream. Leave to simmer until shrimp are fully cooked, then serve over hot rice.

Keywords:Shrimp Etouffee Pappadeaux