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Simple Way to Make Authentic Brad's shrimp and snapper ėtouffėe for Types of Recipe

Written by Dora Rodriquez Sep 06, 2021 · 5 min read
Simple Way to Make Authentic Brad's shrimp and snapper ėtouffėe for Types of Recipe

Simple Way to Make Authentic Brad's shrimp and snapper ėtouffėe for Types of Recipe

Brad's shrimp and snapper ėtouffėe

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, brad's shrimp and snapper ėtouffėe. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Brad's shrimp and snapper ėtouffėe is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Brad's shrimp and snapper ėtouffėe is something that I’ve loved my whole life. They’re nice and they look fantastic.

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. 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!!! 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.

To get started with this particular 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 can achieve it.

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

Etouffee, which means "smothered" in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some. 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.

Steps 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.

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. If you are up for the task, it is always wise to buy shrimp with the shells and heads on—because then you can make shrimp stock with the removed heads and shells. More flavor is almost always better. If you like your food fiery, increase the amount of.

So that is going to wrap it up for this exceptional food brad's shrimp and snapper ėtouffėe recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!