Unique Recipe Brads shrimp and snapper touffe Home Style

Home recipe ultimate Brad's shrimp and snapper ėtouffėe easy, tasty, practical. Peel cucumbers. remove the seeds and soggy center. Shrimp Etouffee – Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste. Easy recipe with big bold flavors!!! Traditionally it is a delicate, flavorful sauce filled with fresh seasonal seafood. A South Louisiana invention, an authentic Acadian étouffée is a meal in itself.

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. French for "smothered," etouffee (or étouffée) is one of the great dishes of southern Louisianan cuisine. Shrimp or crawfish are braised in a Serve over rice and garnish with chopped scallions.

20 ingredients, 8 steps, cooking Brad's shrimp and snapper ėtouffėe

Good Afternoon all, at this time you can make recipe Brad's shrimp and snapper ėtouffėe with 20 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 20 ingredients and 8 stages of easy cooking Brad's shrimp and snapper ėtouffėe.

Ingredients for Brad's shrimp and snapper ėtouffėe

1. It’s 2 lbs : raw prawns 16-21 ct.
2. You need 12 oz : red snapper filets.
3. It’s : Louisiana fish fry breading.
4. You need 8 tbs : butter.
5. You need 6 tbs : flour.
6. You need 1 : red onion, chopped.
7. It’s 1 : orange bell pepper, chopped.
8. It’s 5 : celery stalks, chopped.
9. You need 2 tbs : minced garlic.
10. Prepare 4 : tomatoes, chopped.
11. Prepare 1/2 bag : frozen okra, chopped.
12. It’s 3 : bay leaves.
13. Prepare 3 cups : water.
14. You need 1 tbsp : granulated chicken bouillon.
15. You need 1-2 tbs : Cajun seasoning. ie: Tony cacheree or slap yo mama.
16. It’s 1/2 tsp : cayenne pepper.
17. Prepare 1/2 tsp : black pepper.
18. You need : Louisiana hot sauce, to taste.
19. It’s : Sliced green onions.
20. Prepare : Prepared hot rice. Make sure to have plenty of Crystal or Tabasco hot pepper sauce on hand.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. If all composition Brad's shrimp and snapper ėtouffėe it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Process Cooking 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.
   
9. Finish and Enjoy.

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.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.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.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.

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