Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, etouffee-inspired seafood stew. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Etouffee-inspired seafood stew is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Etouffee-inspired seafood stew is something that I’ve loved my whole life. They are nice and they look fantastic.
This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own The Etouffee Dispute. Debates rage over whether etouffee ought to have a roux in it, whether you. Cajun seafood stew to serve with a mound of rice on top. Start with a little, you can always add more later! Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with seasoned vegetables in a dark roux.
To get started with this recipe, we have to first prepare a few ingredients. You can have etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Etouffee-inspired seafood stew:
- Get 5 tbsp unsalted butter
- Prepare 3 tbsp all-purpose flour
- Make ready 1 large onion, chopped
- Get 1 green bell pepper, chopped
- Make ready 3 celery sticks, chopped
- Make ready 5 cloves garlic, minced
- Take 1 tbsp smoky paprika
- Make ready 2 tsp dried oregano
- Take 2 tsp dried thyme
- Make ready 1-796 ml can whole tomatoes, drained and chopped
- Take 2 cups chicken stock
- Prepare 2 bay leaves
- Take 300 g cod fillets, chopped into bite-sized chunks
- Prepare 300 g bay scallops
- Prepare Fresh Italian parsley for garnish
Being a Louisiana native means I have a very special place in my heart for Cajun and Creole cuisines. From fried fish, red beans and rice, to dishes like gumbo and. Browned cubes of chicken breast are a natural to include in a Cajun-inspired version of etouffee made without seafood. This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant.
Steps to make Etouffee-inspired seafood stew:
- Add the butter to a medium pot on medium heat. Whisk in the flour once the butter's melted. Keep whisking until you get a blonde roux (a little lighter in colour than caramel).
- Stir the onion, green pepper, celery, and garlic into the pot. Let cook about 5 minutes until softened. Add the paprika, oregano, thyme, a good pinch of salt and several grinds of freshly cracked black pepper, and let cook another 2-3 minutes.
- Add the tomatoes, chicken stock, and bay leaves to the pot. Bring to a simmer, and let cook for 15 minutes. The sauce will get pretty thick; don't worry about it.
- Add the cod and scallops to the pot, and continue simmering for 10 minutes. The sauce should loosen during this time. If not, thin it out with a little water. Check the seasoning and add more salt and pepper to taste. Throw on a little fresh parsley for garnish, then serve with steamed rice.
Browned cubes of chicken breast are a natural to include in a Cajun-inspired version of etouffee made without seafood. This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much. Reviews for: Photos of Smoky Seafood Etouffee. Smoky Seafood Etouffee. this link is to an external site that may or may not meet accessibility guidelines.
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