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pappadeaux shrimp etouffee recipe

Pappadeaux Shrimp Etouffee Recipe

This flavorful concoction of succulent shrimp enveloped in a rich, roux-based sauce, seasoned with aromatic herbs and spices will undoubtedly captivate your taste buds and elevate your home-cooking experience.
As you dive into this remarkable recipe, you'll appreciate the depth of flavor and intricate balance of ingredients.
The beautiful symphony of onion, bell pepper, garlic and spices come together harmoniously, creating an indulgent sauce that complements the tender shrimp.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4
Equipment
  • 1 pot
  • 1 Skillet
Ingredients
  
  • 2 pounds raw fresh shrimp, shelled (save shells for shrimp stock)
  • 1/4 cup of vegetable oil or lard
  • Heaping 1/4 cup of flour
  • 1/2 large onion chopped
  • 1 bell pepper chopped
  • 1/2 large onion chopped (for stock)
  • Top and bottom from 1 green pepper for stock
  • 2 garlic cloves chopped (for stock)
  • 1 celery rib chopped (for stock)
  • 5 bay leaves for stock
Instructions
 
  • Prepare the shrimp stock: In a pot, add shrimp shells, 1/2 large onion, chopped green pepper tops and bottoms, garlic cloves, celery rib and bay leaves.
    Fill the pot with water until everything is submerged and simmer for 45 minutes.
    Afterward, drain the stock and discard the solids.
  • Make a dark roux: Pre-heat a pot or skillet over medium heat.
    Combine the vegetable oil, lard and flour to create your roux mix.
    Stir the mixture continuously for 7 to 10 minutes or until the roux reaches a dark brown color, resembling dark chocolate.
    You can also make the roux in a microwave by whisking the ingredients in a microwave-safe bowl and heating it for 1-2 minutes at a time.
    Ensure to stir in between heating periods.
  • Add the vegetables: Once your roux is ready, incorporate the chopped onion and bell pepper.
    Continue stirring and cooking until the vegetables have softened.
  • Add shrimp stock: Gradually mix the shrimp stock you prepared earlier into the pot, stirring constantly until everything is well combined.
    Bring it to a gentle boil before lowering the heat and letting it simmer for about 20 minutes.
  • Season and cook the shrimp: While the sauce is simmering, take your 2 pounds of fresh, raw shrimp and season them as desired.
    Add the seasoned shrimp to the pot after the sauce has simmered for 20 minutes.
    Cook the shrimp in the etouffee for about 5 minutes or until they become succulent and pink.
  • Serve: Once your shrimp is cooked to perfection, your Pappadeaux Shrimp Etouffee is ready.
    Serve it over a bed of rice and enjoy the authentic taste of Pappadeaux Seafood Kitchen in the comfort of your home.
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