New Orleans Style ~ French influence with a touch of Portuguese I enjoy making a recipe easier.... so here is my Seafood Etouffee
Ingredients 4 tablespoon Butter /Margarine 1 pound uncooked shrimp Whichever size you'd like 3 tablespoon Tony Chacheres Original Creole Seasoning 1/2 cup Chopped Onion 1/2 cup of each Chopped Bell Pepper (red, green, yellow) 2 Cloves Garlic (minced) ( more if you'd like) 2 teaspoon Corn Starch (I use 1 tablespoons in 1 cup cold water) 1/4 cup Chopped Green Onion 1 cup chopped Celery (1/4 inch thick or so) 1 cup Chopped tomato ( fresh if able) 1/2 cup chopped Cilantro 3 cups Clamato or V8
Tilapia fillets (baked 8-10 min so they are undercooked) broken in pieces) 400 degrees.
Directions: on stove top 1: Melt margarine in pot.
2: Season shrimp (crawfish is the normal ingredient) generously with Tony Chachere';s Original Creole Seasoning and saute' for 3 minutes.
3: Remove shrimp from pot and set aside.
4: Add onions, bell pepper, and garlic to the pot.
5: Saute' 10 minutes. While sautéing on low add creole seasoning to tilapia ( fish) and bake in pan for about 10 min, depending on the size.
Add celery, tomatoes and clamato to the pot
6: Return shrimp to pot with veggies, dissolve 2 teaspoons corn starch in 1 cup cold water and add to pot.
Once fish is slightly cooked, 8 to 10 min. Shred it to small bite size pieces and add to étouffée.
Stir and simmer slowly about 20 minutes.
Adjust seasoning. Serve over steamed rice, or pasta, garnish with green onions ( I add them to pot before right before I serve) garlic bread on the side and you're set !