Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, abigaile's étouffée served with rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Abigaile's Étouffée served with rice is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Abigaile's Étouffée served with rice is something that I have loved my entire life.
Great recipe for Abigaile's Étouffée served with rice. I was born in Louisiana but then moved to Arkansas to fight raptors. I have a passion for fighting raptors and Cajun food!
To begin with this 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 it.
The ingredients needed to make Abigaile's Étouffée served with rice:
- Make ready 1 Red onion
- Prepare 1 Red bell pepper
- Prepare 3 stalk Celery
- Get 1 can condensed cream of mushroom
- Make ready 1 can condensed cream of chicken
- Get 1 large bag of raw shrimp
- Take 1/2 quart chicken broth
- Make ready 1 Browning sauce
- Get 1 Butter
- Take 1 cajun seasoning (to your taste)
Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish. What is étouffée? Étouffée is a crayfish (crawfish) or shrimp stew typical of the city of New Orleans, Louisiana. The étouffée name comes from the French, it is a culinary term indicating slow cooking in a pot or Dutch oven with a lid.
Steps 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 New Orleans, the name can be written with or without accent (etouffee). This crawfish etouffee or shrimp etouffee is directly associated with Cajun and. The protein is quite literally "smothered" in a rich, creamy, and seriously savory sauce, and served under a heaping pile of rice. Just like almost every other dish that comes out of Louisiana, étouffée can be either creole or cajun in nature. The Shrimp Etouffée Recipe you'll find here is very much a creole rendition.
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