Recipe of Brad's shrimp and snapper ėtouffėe Tasty

The Recipe For Making Brad's shrimp and snapper ėtouffėe. The shrimp are smothered (étouffée means smothered) in the rich sauce. Étouffée is a French word means "smothered" or "suffocated." As you can see in the photo, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. 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.

I hope you enjoy this Creole/Cajun Shrimp Sauce on Rice recipe! Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the "Holy Trinity" of onion, celery and green pepper, traditional Cajun seasoning and hot sauce. This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour. You can make Brad's shrimp and snapper ėtouffėe using 20 ingredients in 8 quick steps. The following is an easy way to make it.

Ingredients Required To Make Brad's shrimp and snapper ėtouffėe

1. Insert 2 lbs of raw prawns 16-21 ct.
2. Mix 12 oz of red snapper filets.
3. Mix of Louisiana fish fry breading.
4. Insert 8 tbs of butter.
5. Mix 6 tbs of flour.
6. Prepare 1 of red onion, chopped.
7. Fill 1 of orange bell pepper, chopped.
8. Insert 5 of celery stalks, chopped.
9. Fill 2 tbs of minced garlic.
10. Add 4 of tomatoes, chopped.
11. Fill 1/2 bag of frozen okra, chopped.
12. Mix 3 of bay leaves.
13. Mix 3 cups of water.
14. Prepare 1 tbsp of granulated chicken bouillon.
15. Fill 1-2 tbs of Cajun seasoning. ie: Tony cacheree or slap yo mama.
16. Mix 1/2 tsp of cayenne pepper.
17. Add 1/2 tsp of black pepper.
18. Mix of Louisiana hot sauce, to taste.
19. Mix of Sliced green onions.
20. Add of Prepared hot rice.

All you'll need is some hot sauce and plenty bread, and dinner's ready. If you want more shrimp stock, you can take the tail shells from the frozen shrimp, or all the shells and heads from the fresh shrimp and depending on the amount of. The term étouffée (AY-too-fay) means smothered. In food parlance, that means the protein, usually shrimp or crawfish tails for this dish, are "smothered It is traditionally served over rice, but if you're going low-carb, etouffee is good over steamed riced cauliflower.

Easy Way To Make Brad's shrimp and snapper ėtouffėe

1. 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..
2. 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..
3. Preheat a deep fryer. Shake fish in a ziplock bag with the Louisiana fish fry. Deep fry at 350 until golden brown. Drain oil..
4. 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..
5. Run the stock through a strainer and put back on the stove. Add chicken bouillon to taste..
6. 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..
7. When veggies are tender, add shrimp and cook 3 or 4 minutes until they are cooked through..
8. 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..

Creole cooks make etouffée as well, and however much it may vary from Cajun to Creole and from cook to cook, one constant remains: serving it Recipe Notes. You can buy shelled shrimp instead of shell-on shrimp, and use seafood stock, shrimp stock, or chicken stock instead of making a stock. 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. That's how to make Brad's shrimp and snapper ėtouffėe Recipe.