Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brad's shrimp and snapper ėtouffėe. One of my favorites. For mine, 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 popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Brad's shrimp and snapper ėtouffėe is something which I’ve loved my whole life.

Salt shrimp and let sit until veggies are tender. In a bowl plate rice in the middle pour etouffee around rice. Place fish on top of rice. Add the rice, saffron, and water.

To get started with this recipe, we must first prepare a few ingredients. You can cook brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Brad's shrimp and snapper ėtouffėe:

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

Catfish is the number one seller along with the coleslaw. We soon realized lunch and dinner was a better fit for the area. O n a chilly, drizzly Saturday morning in January, the Westwego Shrimp Lot is busy. Each seafood stall teems with locals and the odd chef pointing to coolers full of whole fish and examining blue crabs in plastic bins.

Steps to make Brad's shrimp and snapper ėtouffėe:

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.

O n a chilly, drizzly Saturday morning in January, the Westwego Shrimp Lot is busy. Each seafood stall teems with locals and the odd chef pointing to coolers full of whole fish and examining blue crabs in plastic bins. Click here to join the Insider Club. Click here to get these jig heads from our tackle store. How To Rig Pinfish On A Jig Head For Snapper.

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