Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, abigaile's étouffée served with rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Abigaile's Étouffée served with rice is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Abigaile's Étouffée served with rice is something that I’ve loved my whole life.
Fill Your Cart With Color today! Abigaile's Étouffée served with rice My name is Abigaile. I was born in Louisiana but then moved to Arkansas to fight raptors. I have a passion for fighting raptors and Cajun food!
To get started with this particular recipe, we have to prepare a few ingredients. You can have abigaile's étouffée served with rice using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Abigaile's Étouffée served with rice:
- Prepare 1 Red onion
- Take 1 Red bell pepper
- Take 3 stalk Celery
- Take 1 can condensed cream of mushroom
- Take 1 can condensed cream of chicken
- Get 1 large bag of raw shrimp
- Take 1/2 quart chicken broth
- Get 1 Browning sauce
- Get 1 Butter
- Make ready 1 cajun seasoning (to your taste)
Then shock pan with chicken broth then add shrimp. Then simply add your can of soups, Cajun seasonings, and Browning. The menu includes a shrimp étouffée over green pasta, but more true to his roots is his recipe for crawfish étouffée served over rice. Etouffée is best described as a thick, bisque-like stew made with vegetables (always featuring the Cajun holy trinity) and seafood, often crawfish, crab or shrimp.
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!
The menu includes a shrimp étouffée over green pasta, but more true to his roots is his recipe for crawfish étouffée served over rice. Etouffée is best described as a thick, bisque-like stew made with vegetables (always featuring the Cajun holy trinity) and seafood, often crawfish, crab or shrimp. The protein is quite literally "smothered" in a rich, creamy, and seriously savory sauce, and served under a heaping pile of rice. Simply season the stew with salt and pepper and serve with a white rice and some finely chopped parsley. What is the origin of étouffée?
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