Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, etouffee-inspired seafood stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own The Etouffee Dispute. Debates rage over whether etouffee ought to have a roux in it, whether you. Cajun seafood stew to serve with a mound of rice on top. Start with a little, you can always add more later! Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with seasoned vegetables in a dark roux.
Etouffee-inspired seafood stew is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Etouffee-inspired seafood stew is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Etouffee-inspired seafood stew:
- Make ready 5 tbsp unsalted butter
- Make ready 3 tbsp all-purpose flour
- Take 1 large onion, chopped
- Prepare 1 green bell pepper, chopped
- Make ready 3 celery sticks, chopped
- Prepare 5 cloves garlic, minced
- Prepare 1 tbsp smoky paprika
- Make ready 2 tsp dried oregano
- Take 2 tsp dried thyme
- Prepare 1-796 ml can whole tomatoes, drained and chopped
- Take 2 cups chicken stock
- Get 2 bay leaves
- Make ready 300 g cod fillets, chopped into bite-sized chunks
- Make ready 300 g bay scallops
- Make ready Fresh Italian parsley for garnish
Which is probably why I and my family like it so much. 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. 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.
Instructions to make Etouffee-inspired seafood stew:
- 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).
- 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.
- 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.
- 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.
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. Reviews for: Photos of Smoky Seafood Etouffee. Smoky Seafood Etouffee. this link is to an external site that may or may not meet accessibility guidelines.
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So that’s going to wrap it up with this special food etouffee-inspired seafood stew recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
