Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, abigaile's étouffée served with rice. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Abigaile's Étouffée served with rice is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Abigaile's Étouffée served with rice is something which I have loved my entire life. They’re nice and they look fantastic.
Shrimp Etouffee served with Purple Rice and Broccoli. Étouffée is a thick stew made with either crawfish or shrimp and served over rice. Fun Facts: Étouffée or etouffee (pronounced: [e.tu.fe] ay-TOO-fay) is a dish found in both Cajun and Creole cuisine typically served with shellfish over Étouffée can be made with any shellfish such as crab or shrimp, though the most popular version of the dish is made with crayfish, locally referred to. Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
To begin with this recipe, we have to first prepare a few ingredients. You can cook abigaile's étouffée served with rice using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Abigaile's Étouffée served with rice:
- Get 1 Red onion
- Get 1 Red bell pepper
- Take 3 stalk Celery
- Take 1 can condensed cream of mushroom
- Make ready 1 can condensed cream of chicken
- Prepare 1 large bag of raw shrimp
- Get 1/2 quart chicken broth
- Make ready 1 Browning sauce
- Take 1 Butter
- Make ready 1 cajun seasoning (to your taste)
Add the onion, and saute until transparent. Any good suggestions for side dishes with crawfish etouffee? I want to start eating it with a side dish so that the etouffee lasts longer when I make it. Would one serve dirty rice with shrimp and chicken Etouffee ? or what would be more appropriate.
Instructions to make Abigaile's Étouffée served with rice:
- Thinly dice all vegetables
- Sauté vegetables with butter on high heat in a stainless steel skillet/stockpot until bottom of pan browns
- Then shock pan with chicken broth then add shrimp
- Let shrimp sit until shrimp begins to turn pink (10ish minutes) occasionally stirring
- Then simply add your can of soups, Cajun seasonings, and Browning sauce (about 3 tablespoons)
- Turn to medium heat
- Let sit for 30 minutes, stirring every 5 minutes or so
- Serve on bed of rice enjoy!
In years and years of researching etouffee I have never seen chicken used although there is no real reason not to use it. Shrimp Etouffee is a classic Cajun dish with fresh shrimp and a thick and flavorful sauce that goes great over rice. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Different from gumbo (which is considered a soup), étouffée's a main course, made of one type of shellfish (crawfish or shrimp, for instance) that's been smothered in a thick sauce and sometimes served ladled over rice.
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