Brad's shrimp and snapper ėtouffėe
Brad's shrimp and snapper ėtouffėe

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, brad's shrimp and snapper ėtouffėe. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Shrimp étouffée brings together all of the hallmarks… Popular Posts. Peel cucumbers. remove the seeds and soggy center. Étouffee should be thickened with cornstarch or flour, not a roux. 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.

Brad's shrimp and snapper ėtouffėe is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Brad's shrimp and snapper ėtouffėe is something which I’ve loved my whole life.

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

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

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!!! Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. 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.

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.

Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. 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.

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