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Shrimp Etouffee Pappadeaux

Shrimp Etouffee Pappadeaux

Erin Table for Seven
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 211 kcal

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 cayenne
  • 1 teaspoon fresh thyme minced
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons green onions finely sliced (for garnish)

Instructions
 

  • 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.
  • Add the flour and cook 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.

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.
     

Nutrition

Calories: 211kcalCarbohydrates: 11gProtein: 19gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 165mgSodium: 701mgPotassium: 337mgFiber: 1gSugar: 2gVitamin A: 769IUVitamin C: 5mgCalcium: 89mgIron: 1mg
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