Simple Way to Make Speedy Etouffee-inspired seafood stew

Etouffee-inspired seafood stew. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers. Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with seasoned vegetables in a dark roux. Peel the shrimp or crawfish and use the shells to make the Basic Seafood Stock. If you can't buy whole raw shrimp where you live, go ahead and use peeled.

Seafood Stew with Toasted Baguette Slices. Smoky Seafood Etouffee. this link is to an external site that may or may not meet accessibility guidelines. Just in time for Crawfish Season!

Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, etouffee-inspired seafood stew. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Etouffee-inspired seafood stew is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Etouffee-inspired seafood stew is something that I have loved my whole life.

This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers. Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with seasoned vegetables in a dark roux. Peel the shrimp or crawfish and use the shells to make the Basic Seafood Stock. If you can't buy whole raw shrimp where you live, go ahead and use peeled.

To get started with this particular recipe, we have to prepare a few components. You can have etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Etouffee-inspired seafood stew:

1. {Make ready 5 tbsp of unsalted butter.
2. {Take 3 tbsp of all-purpose flour.
3. {Take 1 of large onion, chopped.
4. {Take 1 of green bell pepper, chopped.
5. {Prepare 3 of celery sticks, chopped.
6. {Take 5 cloves of garlic, minced.
7. {Take 1 tbsp of smoky paprika.
8. {Prepare 2 tsp of dried oregano.
9. {Make ready 2 tsp of dried thyme.
10. {Get 1-796 ml of can whole tomatoes, drained and chopped.
11. {Take 2 cups of chicken stock.
12. {Make ready 2 of bay leaves.
13. {Get 300 g of cod fillets, chopped into bite-sized chunks.
14. {Get 300 g of bay scallops.
15. {Make ready of Fresh Italian parsley for garnish.

Browned cubes of chicken breast are a natural to include in a Cajun-inspired version of etouffee made without seafood. This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much. Seafood Gumbo: Leah Chase and John Folse.

Instructions to make Etouffee-inspired seafood stew:

1. 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)..
2. 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..
3. 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..
4. 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..

Chef's note: This is a classic etouffee from South Louisiana. It's called a stew-fay simply because of the slurry (a combination of water and cornstarch) that's added to. Shrimp Étouffée (pronounced 'eh-too-fay') is one of the more popular dishes from Louisiana, along with This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty Use the stock for soups, stews, or any seafood dish including Cajun and Creole dishes like. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many aspects of the foodservice industry. COMMENT: The French word "etouffee" means to stew, smother or braise.

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