Quick and Easy Recipe: Appetizing Abigaile's Étouffée served with rice

Abigaile's Étouffée served with rice. Emeril Lagasse finishes his puff pastries and fills them with crawfish etouffee, then he serves the chicken etouffee with rice. Étouffée is a French word, which means smothered or suffocated, whereas the name The basic recipe involves the addition of raw rice into a stock of meat and vegetables. Étouffée is a viscous stew made with shellfish or crayfish. It is served with or alongside. Different from gumbo (which is considered a soup), étouffée's a main course, made of one type of shellfish (crawfish or shrimp, for instance) that's been smothered in a thick sauce and sometimes served ladled over rice.

I really need some suggestions on what to serve with gumbo (chicken, sausage, and shrimp) and rice. Shrimp Etouffee served with Purple Rice and Broccoli. Etouffee comes from the French word for "smothered," and I would describe the dish as a rich, shrimp gravy served with rice. You can have Abigaile's Étouffée served with rice using 10 simple ingredients and 8 simple steps. Follow these simple steps to cook this tasty food.

Ingredients of Abigaile's Étouffée served with rice

  1. It’s 1 of Red onion.
  2. You need 1 of Red bell pepper.
  3. Prepare 3 stalk of Celery.
  4. It’s 1 can of condensed cream of mushroom.
  5. It’s 1 can of condensed cream of chicken.
  6. It’s 1 of large bag of raw shrimp.
  7. It’s 1/2 quart of chicken broth.
  8. It’s 1 of Browning sauce.
  9. You need 1 of Butter.
  10. You need 1 of cajun seasoning (to your taste).

While some recipes do have lots of steps, most of the classics, like this shrimp etouffee, are quite simple to make. whats a good side food to serve with crawfish etouffee ?? That's a good question because I was born and raised in LA. Every time I had this dish it was usually served on its own as an entree BUT we could never forget the cornbread! She is eating low cal/low fat.

Abigaile's Étouffée served with rice instructions

  1. Thinly dice all vegetables.
  2. Sauté vegetables with butter on high heat in a stainless steel skillet/stockpot until bottom of pan browns.
  3. Then shock pan with chicken broth then add shrimp.
  4. Let shrimp sit until shrimp begins to turn pink (10ish minutes) occasionally stirring.
  5. Then simply add your can of soups, Cajun seasonings, and Browning sauce (about 3 tablespoons).
  6. Turn to medium heat.
  7. Let sit for 30 minutes, stirring every 5 minutes or so.
  8. Serve on bed of rice enjoy!.

Any ideas what to serve with my shrimp dish? Most of the recipes for Shrimp Étouffée that I have seen have quite a bit of fat in them. You may want to consider Shrimp Creole instead. I served mine over a bed of rice pilaf, which is easily made ahead. Add a nice mixed Serve immediately, topping individual servings with the etouffee, and with a garden I served this over my Cajun Rice Pilaf.