Recipe of Perfect Brad's shrimp and snapper ėtouffėe

Brad's shrimp and snapper ėtouffėe.

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, brad's shrimp and snapper ėtouffėe. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Brad's shrimp and snapper ėtouffėe is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. They're nice and they look fantastic. Brad's shrimp and snapper ėtouffėe is something which I've loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you can achieve it.

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

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

Instructions 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..

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