Steps to Prepare Favorite Brad's shrimp and snapper ėtouffėe

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's shrimp and snapper ėtouffėe. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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 Creole shrimp étouffée recipe is made with a brown roux and tomatoes. 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.

Brad's shrimp and snapper ėtouffėe is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Brad's shrimp and snapper ėtouffėe is something that I’ve loved my entire life.

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

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

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

Instructions 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.

This recipe gives you the tools to make. 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. Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana.

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