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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!
Abigaile's Étouffée served with rice is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Abigaile's Étouffée served with rice is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first 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:
- Get Red onion
- Get Red bell pepper
- Make ready Celery
- Get condensed cream of mushroom
- Make ready condensed cream of chicken
- Get large bag of raw shrimp
- Prepare chicken broth
- Make ready Browning sauce
- Make ready Butter
- Take 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. Creole Shrimp Étouffée is a classic southern stew is full of tender shrimp, the "Holy Trinity" of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food!
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!
Celebrate Louisiana and their food culture with this comforting stew. 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. 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.
Above is prepare dinner abigaile's étouffée served with rice, very easy to make. Do the cooking levels accurately, loosen up and use your coronary heart then your cooking will be delicious. There are various recipes you could attempt from this website, please discover what you want. In case you like this recipe please share it with your mates. Pleased cooking.
