Steps to Make Favorite Etouffee-inspired seafood stew

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, etouffee-inspired seafood stew. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Etouffee-inspired seafood stew is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Etouffee-inspired seafood stew is something which I’ve loved my whole life.

This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers. Cajun seafood stew to serve with a mound of rice on top. Start with a little, you can always add more later! Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana.

To get started with this recipe, we must prepare a few ingredients. You can have etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Etouffee-inspired seafood stew:

1. Get 5 tbsp unsalted butter
2. Prepare 3 tbsp all-purpose flour
3. Get 1 large onion, chopped
4. Make ready 1 green bell pepper, chopped
5. Make ready 3 celery sticks, chopped
6. Get 5 cloves garlic, minced
7. Take 1 tbsp smoky paprika
8. Get 2 tsp dried oregano
9. Prepare 2 tsp dried thyme
10. Prepare 1-796 ml can whole tomatoes, drained and chopped
11. Prepare 2 cups chicken stock
12. Make ready 2 bay leaves
13. Get 300 g cod fillets, chopped into bite-sized chunks
14. Make ready 300 g bay scallops
15. Get Fresh Italian parsley for garnish

See more ideas about Shrimp etouffee, Etouffee, Cajun recipes. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Shrimp Etouffee and Rich Seafood Stock (Paul Prudhomme), Main Dishes, Fish, Shellfish. My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based Creole stew.

Instructions to make Etouffee-inspired seafood stew:

1. 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).
2. 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.
3. 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.
4. 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.

Shrimp Etouffee and Rich Seafood Stock (Paul Prudhomme), Main Dishes, Fish, Shellfish. My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based Creole stew. 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. Shrimp Etouffee is a French inspired cajon shrimp and vegetables stew.

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