Brad's shrimp and snapper ėtouffėe. Shrimp étouffée brings together all of the hallmarks… Popular Posts. Peel cucumbers. remove the seeds and soggy center. Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce.

Brad's shrimp and snapper ėtouffėe 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!!! 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.

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, brad's shrimp and snapper ėtouffėe. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Shrimp étouffée brings together all of the hallmarks… Popular Posts. Peel cucumbers. remove the seeds and soggy center. Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce.

Brad's shrimp and snapper ėtouffėe is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes yummy. They're nice and they look wonderful. Brad's shrimp and snapper ėtouffėe is something which I've loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Brad's shrimp and snapper ėtouffėe:

{Prepare 2 lbs of raw prawns 16-21 ct.
{Prepare 12 oz of red snapper filets.
{Make ready of Louisiana fish fry breading.
{Get 8 tbs of butter.
{Prepare 6 tbs of flour.
{Make ready 1 of red onion, chopped.
{Prepare 1 of orange bell pepper, chopped.
{Make ready 5 of celery stalks, chopped.
{Make ready 2 tbs of minced garlic.
{Prepare 4 of tomatoes, chopped.
{Make ready 1/2 bag of frozen okra, chopped.
{Prepare 3 of bay leaves.
{Get 3 cups of water.
{Get 1 tbsp of granulated chicken bouillon.
{Make ready 1-2 tbs of Cajun seasoning. ie: Tony cacheree or slap yo mama.
{Get 1/2 tsp of cayenne pepper.
{Get 1/2 tsp of black pepper.
{Get of Louisiana hot sauce, to taste.
{Make ready of Sliced green onions.
{Take of Prepared hot rice.

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 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 is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner!

Instructions to make Brad's shrimp and snapper ėtouffėe:

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..

This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers! 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. Make sure to have plenty of Crystal or Tabasco hot pepper sauce on hand. Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana.

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