Recipe of Any-night-of-the-week Brad's shrimp and snapper ėtouffėe

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21 Nov, 2021

Brad's shrimp and snapper ėtouffėe.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's shrimp and snapper ėtouffėe. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brad's shrimp and snapper ėtouffėe is one of the most favored of recent trending meals on earth. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. They're nice and they look fantastic. Brad's shrimp and snapper ėtouffėe is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:

{Prepare 2 lbs of raw prawns 16-21 ct.
{Take 12 oz of red snapper filets.
{Prepare of Louisiana fish fry breading.
{Make ready 8 tbs of butter.
{Get 6 tbs of flour.
{Make ready 1 of red onion, chopped.
{Get 1 of orange bell pepper, chopped.
{Take 5 of celery stalks, chopped.
{Make ready 2 tbs of minced garlic.
{Make ready 4 of tomatoes, chopped.
{Make ready 1/2 bag of frozen okra, chopped.
{Take 3 of bay leaves.
{Get 3 cups of water.
{Get 1 tbsp of granulated chicken bouillon.
{Make ready 1-2 tbs of Cajun seasoning. ie: Tony cacheree or slap yo mama.
{Prepare 1/2 tsp of cayenne pepper.
{Take 1/2 tsp of black pepper.
{Make ready of Louisiana hot sauce, to taste.
{Get of Sliced green onions.
{Take of 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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