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. Cajun seafood stew to serve with a mound of rice on top. Start with a little, you can always add more later!
The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. With the exception of using seafood stock, I made it as listed. I was however surprised at how spicy it was. You can have Etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you cook it.
Ingredients of Etouffee-inspired seafood stew
- It’s 5 tbsp of unsalted butter.
- It’s 3 tbsp of all-purpose flour.
- It’s 1 of large onion, chopped.
- You need 1 of green bell pepper, chopped.
- It’s 3 of celery sticks, chopped.
- Prepare 5 cloves of garlic, minced.
- It’s 1 tbsp of smoky paprika.
- You need 2 tsp of dried oregano.
- You need 2 tsp of dried thyme.
- Prepare 1-796 ml of can whole tomatoes, drained and chopped.
- It’s 2 cups of chicken stock.
- It’s 2 of bay leaves.
- Prepare 300 g of cod fillets, chopped into bite-sized chunks.
- Prepare 300 g of bay scallops.
- You need of Fresh Italian parsley for garnish.
I literally put two drops of hot sauce in it. Another extraordinary recipe from Chef John. Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to. My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based Creole stew.
Etouffee-inspired seafood stew instructions
- 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. New Orleans native Charlie Andrews demonstrates on how to make Shrimp etouffee. Etouffee is mostly popular in the New. Étouffée is a French word, which means smothered or suffocated, whereas the name gumbo is derived from ngombo, which is an Angolan word for okra. Gumbo, jambalaya, and étouffée are popular Louisianian dishes other than Muffuletta and Po-boy.