How to Make Andrew Copley Brad's shrimp and snapper ėtouffėe

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, brad's shrimp and snapper ėtouffėe. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's shrimp and snapper ėtouffėe is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Brad's shrimp and snapper ėtouffėe is something that I’ve loved my whole life.

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