Recipe of Homemade Brad's shrimp and snapper ėtouffėe

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare 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 little bit unique. This is gonna smell and look delicious.

Peel cucumbers. remove the seeds and soggy center. Étouffee should be thickened with cornstarch or flour, not a roux. Traditionally it is a delicate, flavorful sauce filled with fresh seasonal seafood. A South Louisiana invention, an authentic Acadian étouffée is a meal in itself. Alpheidae is a family of caridean snapping shrimp, characterized by having asymmetrical claws, the larger of which is typically capable of producing a loud snapping sound.

Brad's shrimp and snapper ėtouffėe is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Brad's shrimp and snapper ėtouffėe is something that I’ve loved my whole life. They are nice and they look fantastic.

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

I feel certain you will be surprised. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a This is the key to good etouffee. Don't be tempted to turn up the heat, just keep stirring!

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.

This one is spicy and delicious, a dark Etoufee, not a This is the key to good etouffee. Don't be tempted to turn up the heat, just keep stirring! Add onion, celery, green peppers and garlic; cook until tender crisp. 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.

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