Easy Recipes Brad's shrimp and snapper ėtouffėe to Try at Home

Brad's shrimp and snapper ėtouffėe.

Brad's shrimp and snapper ėtouffėe You can have Brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's shrimp and snapper ėtouffėe

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

Brad's shrimp and snapper ėtouffėe instructions

  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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