Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's shrimp and snapper ėtouffėe. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Brad's shrimp and snapper ėtouffėe is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Brad's shrimp and snapper ėtouffėe is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Brad's shrimp and snapper ėtouffėe:
- Get raw prawns 16-21 ct
- Get red snapper filets
- Take Louisiana fish fry breading
- Get butter
- Make ready flour
- Take red onion, chopped
- Get orange bell pepper, chopped
- Get celery stalks, chopped
- Take minced garlic
- Get tomatoes, chopped
- Prepare frozen okra, chopped
- Prepare bay leaves
- Get water
- Prepare granulated chicken bouillon
- Make ready Cajun seasoning. ie: Tony cacheree or slap yo mama
- Get cayenne pepper
- Make ready black pepper
- Take Louisiana hot sauce, to taste
- Get Sliced green onions
- Take Prepared hot rice
Steps to make Brad's shrimp and snapper ėtouffėe:
- 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.
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So that’s going to wrap it up with this exceptional food brad's shrimp and snapper ėtouffėe recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
