Brad's shrimp and snapper ėtouffėe
Brad's shrimp and snapper ėtouffėe

Hi everyone, Welcome to my recipe site. Today, I will show you a way to make a special dish, brad's shrimp and snapper ėtouffėe. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Brad's shrimp and snapper ėtouffėe is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Brad's shrimp and snapper ėtouffėe is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Brad's shrimp and snapper ėtouffėe:
  1. 2 lbs raw prawns 16-21 ct
  2. 12 oz red snapper filets
  3. Louisiana fish fry breading
  4. 8 tbs butter
  5. 6 tbs flour
  6. 1 red onion, chopped
  7. 1 orange bell pepper, chopped
  8. 5 celery stalks, chopped
  9. 2 tbs minced garlic
  10. 4 tomatoes, chopped
  11. 1/2 bag frozen okra, chopped
  12. 3 bay leaves
  13. 3 cups water
  14. 1 tbsp granulated chicken bouillon
  15. 1-2 tbs Cajun seasoning. ie: Tony cacheree or slap yo mama
  16. 1/2 tsp cayenne pepper
  17. 1/2 tsp black pepper
  18. Louisiana hot sauce, to taste
  19. Sliced green onions
  20. Prepared hot rice
Steps 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.

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