Salmon Etouffee Food

SEAFOOD ETOUFFEE

Steps:

• In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
• Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
• With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
• Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.

SEAFOOD ETOUFFEE

Steps:

• Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.

SALMON ETOUFFEE

Steps:

• Melt margarine in pan and remove from heat.
• Stir in flour until smooth.
• Return to heat and cook until dark brown, stirring constantly.
• Lower heat; stir in onions, shallots, garlic, and celery and cook until soft, about 10 to 15 minutes, stirring often.
• Lower heat to simmer.
• Dissolve tomato puree in 1/4 cup water and stir into roux.
• Add remaining water, salmon and parsley. Stir to blend.
• Add Tabasco sauce, salt, and pepper.
• Cover and simmer about 20 minutes.
• Serve over hot cooked rice.

SPICY AND SAVORY FISH AND SEAFOOD ETOUFFEE

Steps:

• Over medium heat melt 1 Tbsp of butter and 1 Tbsp of oil in a 12in non-stick skillet. Season both sides of fish fillets with seasoning and red pepper. Place 4 fillets in skillet and cook about 3-5 min per side until golden brown.
• Repeat with another 1 Tbsp butter, 1 Tbsp oil, and remaining 4 fish. While fish is cooking, dice onion, green pepper, and celery. Mince garlic.
• Once all fish is cooked, cover with a piece of aluminum foil to keep warm. Add remaining butter, oil, onion, bell pepper, and celery. Cook for about 3min and move to edges of skillet. Add mushrooms and garlic to center of skillet, cook about 2-3 minute.
• Add broth, milk, shrimp and diced crab meat. Increase heat to medium high. Once it begins to boil, gradually add flour while constantly stirring to remove lumps. (Taste and adjust seasoning to your liking.) Serve over fish and possibly rice.
• *I also added more seasoning and pepper to sauce. I really enjoyed it!

CHEF JOHN'S SHRIMP ETOUFFEE

Steps:

• Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
• Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
• Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
• Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
• Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
• Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.