Steps to Make Gordon Ramsay Etouffee-inspired seafood stew

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, etouffee-inspired seafood stew. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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.

Etouffee-inspired seafood stew is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Etouffee-inspired seafood stew is something that I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Etouffee-inspired seafood stew:

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

This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Shrimp Etouffee and Rich Seafood Stock (Paul Prudhomme), Main Dishes, Fish, Shellfish. Seafood Stew with Toasted Baguette Slices. Reviews for: Photos of Smoky Seafood Etouffee.

Steps 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.

Seafood Stew with Toasted Baguette Slices. Reviews for: Photos of Smoky Seafood Etouffee. Smoky Seafood Etouffee. this link is to an external site that may or may not meet accessibility guidelines. 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.

So that’s going to wrap this up for this exceptional food etouffee-inspired seafood stew recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!