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Shrimp Etouffee Pappadeaux

Shrimp Etouffee Pappadeaux Recipe

Shrimp Etouffee Pappadeaux is a dish that is traditionally cooked with shrimp, crawfish, and other spices.Shrimp Etouffee is a delicious, ultra-simple, and affordable home recipe.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Main Dish
Cuisine American
Servings 6 Servings

Ingredients
  

  • Shells from 2 pounds of shrimp
  • 1/2 large onion (chopped)
  • Top and bottom from 1 green pepper
  • 2 garlic cloves (chopped)
  • 1 celery rib (chopped)
  • 5 bay leaves

Etouffee

  • 2 pounds shrimp, peeled (save the shells for shrimp stock)
  • 1/4 cup vegetable oil or lard
  • Heaping 1/4 cup flour
  • 1/2 large onion (chopped)
  • 1 bell pepper (chopped)
  • 1 to 2 jalapeño peppers (chopped)
  • 1 large rib celery (chopped)
  • 4 garlic cloves (chopped)
  • 1 pint shrimp stock (see above), clam juice, or fish stock
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon celery seed
  • 1 tablespoon sweet paprika
  • Salt
  • 3 green onions, chopped
  • Hot sauce, such as Crystal or Tabasco, to taste

Instructions
 

  • Combine all shrimp stock ingredients in a pot with 2 quarts of water. Cook the stock gently for 45 minutes by bringing it to a boil, reducing the heat, and simmering it for 45 minutes. In another pot set over low heat, strain the mixture through a fine-mesh sieve.
  • For this recipe, you will only need about 2 cups of stock. Stock leftovers can be used for soups, risottos, etc. You can store it in the fridge for up to a week or freeze it for up to 3 months.
  • Roux is the first step in making the etouffee. Using a heavy pot, heat the vegetable oil or lard over medium heat for 1-2 minutes. Add the flour, stirring well to avoid clumps. In about 10 minutes, stir this often until it turns a very brown color.
  • Cook over medium heat for 4 minutes, stirring occasionally while adding celery, green pepper, jalapeno, and onion. Cook for another 2 minutes while adding the garlic.
  • The shrimp stock is measured out in 2 cups but add it little by little, stirring constantly until it is incorporated. After the roux absorbs the stock, it will seize up, then loosen. To make a sauce the consistency of syrup, add additional stock as needed.
  • Mix together the Cajun seasoning, celery seed, and paprika. Once the shrimp is mixed in, add salt to taste. For 10 minutes, cover the pot, turn the heat to the lowest setting, and let it simmer.
  • Green onions and hot sauce can be added to taste. You can serve it over white rice and drink cold beer or lemonade with it.
Keyword Shrimp Etouffee Pappadeaux
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