Etouffee-inspired seafood stew. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own The Etouffee Dispute. Debates rage over whether etouffee ought to have a roux in it, whether you. Cajun seafood stew to serve with a mound of rice on top.

Peel the shrimp or crawfish and use the shells to make the Basic Seafood Stock. If you can't buy whole raw shrimp where you live, go ahead and use peeled. Browned cubes of chicken breast are a natural to include in a Cajun-inspired version of etouffee made without seafood. You can have Etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Etouffee-inspired seafood stew

You need 5 tbsp of unsalted butter.
It's 3 tbsp of all-purpose flour.
Prepare 1 of large onion, chopped.
Prepare 1 of green bell pepper, chopped.
It's 3 of celery sticks, chopped.
You need 5 cloves of garlic, minced.
Prepare 1 tbsp of smoky paprika.
It's 2 tsp of dried oregano.
You need 2 tsp of dried thyme.
You need 1-796 ml of can whole tomatoes, drained and chopped.
Prepare 2 cups of chicken stock.
Prepare 2 of bay leaves.
You need 300 g of cod fillets, chopped into bite-sized chunks.
It's 300 g of bay scallops.
You need of Fresh Italian parsley for garnish.

This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much. 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.

Etouffee-inspired seafood stew instructions

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)..
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..
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..
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..

From fried fish, red beans and rice, to dishes like gumbo and. Crawfish etouffee is a classic Cajun stew- this version is Crawfish etouffee is a classic Cajun stew - this version is lightened up & speeded up a little but still full of fantastic flavors. I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Gumbo, po' boys and jambalaya are some of my favourite things to eat but I somehow missed the étouffée train. I do have a habit of hiding under rocks sometimes only sticking my head out like a meerkat when I sense someone under-seasoning but still.how did I miss this?