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 Etouffee -- Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.

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. You can have Brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's shrimp and snapper ėtouffėe

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

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. 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.

Brad's shrimp and snapper ėtouffėe step by step

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..

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. Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana. It's made with fresh Gulf shrimp, the Cajun holy trinity of onion, celery, and bell pepper, and a decadent flour and butter roux. We were recently passing through Louisiana on our cross-country trip, and now that we're. 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.