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.
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 !
Dar C.
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 !
Dar C.
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