Simple Way to Prepare Ultimate Brad's shrimp and snapper ėtouffėe

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's shrimp and snapper ėtouffėe. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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. 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. Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana.

Brad's shrimp and snapper ėtouffėe is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Brad's shrimp and snapper ėtouffėe is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

This recipe gives you the tools to make. 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 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.

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.

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 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. Learn how to make a Shrimp Etouffee Recipe! I hope you enjoy this Creole/Cajun Shrimp Sauce on Rice recipe! This rich Shrimp Etouffee made with a dark, flavorful roux with a little spice and served over rice will bring a tasty piece of The Big Easy into your kitchen.

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