Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, etouffee-inspired seafood stew. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Etouffee-inspired seafood stew is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Etouffee-inspired seafood stew is something that I have loved my entire life. They are nice and they look wonderful.
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. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Prepare 5 tbsp unsalted butter
- Make ready 3 tbsp all-purpose flour
- Prepare 1 large onion, chopped
- Get 1 green bell pepper, chopped
- Make ready 3 celery sticks, chopped
- Get 5 cloves garlic, minced
- Prepare 1 tbsp smoky paprika
- Make ready 2 tsp dried oregano
- Prepare 2 tsp dried thyme
- Prepare 1-796 ml can whole tomatoes, drained and chopped
- Get 2 cups chicken stock
- Take 2 bay leaves
- Prepare 300 g cod fillets, chopped into bite-sized chunks
- Take 300 g bay scallops
- Take Fresh Italian parsley for garnish
Etouffee is mostly popular in the New. 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.
Steps 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.
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. A comforting seafood stew, it's a delicious dinner whether as part of Mardi Gras celebrations or any time. This post may contain affiliate links, where we earn from qualifying purchases.
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