Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, abigaile's étouffée served with rice. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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!
Abigaile's Étouffée served with rice is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Abigaile's Étouffée served with rice is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook abigaile's étouffée served with rice using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Abigaile's Étouffée served with rice:
- Prepare 1 Red onion
- Prepare 1 Red bell pepper
- Get 3 stalk Celery
- Prepare 1 can condensed cream of mushroom
- Get 1 can condensed cream of chicken
- Get 1 large bag of raw shrimp
- Take 1/2 quart chicken broth
- Get 1 Browning sauce
- Make ready 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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