Brad's shrimp and snapper ėtouffėe

Introduce

Chef :

wingmaster835

Brad's shrimp and snapper ėtouffėe

Probably a little late. #cajun

Ingredient

2 lbs

Cajun seasoning. ie: Tony cacheree or slap yo mama

1/2 tsp

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 5

Run the stock through a strainer and put back on the stove. Add chicken bouillon to taste.

* Step 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.