Hi everyone, hope you’re having an amazing day. Today, we’re going to prepare a special dish, etouffee-inspired seafood stew. It is one of my favorites. For mine, 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 in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Etouffee-inspired seafood stew is something which I’ve loved my entire life.
This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in the Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our. 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.
To begin with this recipe, we must first prepare a few components. You can cook etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Etouffee-inspired seafood stew:
- 5 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery sticks, chopped
- 5 cloves garlic, minced
- 1 tbsp smoky paprika
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1-796 ml can whole tomatoes, drained and chopped
- 2 cups chicken stock
- 2 bay leaves
- 300 g cod fillets, chopped into bite-sized chunks
- 300 g bay scallops
- Fresh Italian parsley for garnish
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. Seafood Stew with Toasted Baguette Slices. Reviews for: Photos of Smoky Seafood Etouffee.
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.
Smoky Seafood Etouffee. this link is to an external site that may or may not meet accessibility guidelines. 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. Crawfish etouffee is a classic Cajun stew- this version is lightened up & speeded up a little but still full of fantastic flavors.
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