Etouffee, which means "smothered" in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some.
This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour.
All you'll need is some hot sauce and plenty bread, and dinner's ready.
We can cook Brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you achieve Brad's shrimp and snapper ėtouffėe.
Ingredients of Brad's shrimp and snapper ėtouffėe
- You need to prepare 2 lbs of raw prawns 16-21 ct.
- You need to prepare 12 oz of red snapper filets.
- You need to prepare of Louisiana fish fry breading.
- Prepare 8 tbs of butter.
- Prepare 6 tbs of flour.
- Prepare 1 of red onion, chopped.
- You need to prepare 1 of orange bell pepper, chopped.
- You need to prepare 5 of celery stalks, chopped.
- Prepare 2 tbs of minced garlic.
- You need to prepare 4 of tomatoes, chopped.
- Prepare 1/2 bag of frozen okra, chopped.
- Prepare 3 of bay leaves.
- Prepare 3 cups of water.
- You need to prepare 1 tbsp of granulated chicken bouillon.
- You need to prepare 1-2 tbs of Cajun seasoning. ie: Tony cacheree or slap yo mama.
- Prepare 1/2 tsp of cayenne pepper.
- You need to prepare 1/2 tsp of black pepper.
- You need to prepare of Louisiana hot sauce, to taste.
- You need to prepare of Sliced green onions.
- Prepare of Prepared hot rice.
Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce. It's not cooked like a traditional stew, which means you need to make sure the sauce is deeply flavorful before the shrimp ever enter the pot. This recipe gives you the tools to make. Classic New Orleans Shrimp Étouffée made with plump shrimp smothered in a rich and fragrant blonde roux and filled with the "Holy Trinity" of Much like other Louisiana favorites like jambalaya and gumbo, etouffee is not complete without the " Holy Trinity" of Cajun and Creole cooking - onion.
Brad's shrimp and snapper ėtouffėe step by step
- Peel the shrimp, place the shrimp in a bowl and the shells in a large sauce pot. As you continue to prep, throw all the trim in the pot as well. All the tomato ends, onion ends and some peel, all the celery greens and ends. Add the water and bring to a boil. Continue to simmer covered throughout cooking until needed..
- Start the roux. Melt a stick of butter in a large deep wall frying pan or a Dutch oven. Let butter clarify for a minute. Add flour. Mix well. Keep on medium heat stirring frequently until roux gets dark brown and smells nutty. Around 8 min..
- Preheat a deep fryer. Shake fish in a ziplock bag with the Louisiana fish fry. Deep fry at 350 until golden brown. Drain oil..
- Next add onions, celery, and pepper to the roux. Saute until veggies have sweated off. Add garlic and cook 2 more minutes. Add tomatoes and okra. And Saute 5 more minutes..
- Run the stock through a strainer and put back on the stove. Add chicken bouillon to taste..
- Add broth a cup at a time to the veggies. Incorporate well each time you add. Keep adding until you have a thick gravy like sauce. Add bay leaves and spices to taste. Salt shrimp and let sit until veggies are tender..
- When veggies are tender, add shrimp and cook 3 or 4 minutes until they are cooked through..
- In a bowl plate rice in the middle pour etouffee around rice. Place fish on top of rice. Garnish with green onions. Serve immediately. Enjoy..
Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana. It's made with fresh Gulf shrimp, the Cajun holy trinity of onion, celery, and bell pepper, and a decadent flour and butter roux. We were recently passing through Louisiana on our cross-country trip, and now that we're. French for "smothered," etouffee (or étouffée) is one of the great dishes of southern Louisianan cuisine.
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