A Bluegill and Shrimp Buffet of Étouffée!
I’ve been on a Louisiana seafood kick. Recently, I made a decent gumbo. Now I want to try étouffée. Usually it’s made with crayfish, sometimes it’s made with catfish. I’m going to try this with shrimp and… you guessed it, bluegill. It’s cold out but let’s see if we can pick up some fish! See the recipes and music credits below. Video was filmed on October 30-31, 2015 Bluegill Shrimp Étouffée Recipe (Inspired by recipe here: http://www.cajun-recipes.com/html/seafood/31185.htm) 1/2 cup (8 TBS) of bacon grease, coconut oil or butter 3 TBS coconut flour 3 TBS almond flour 1 cup onions, chopped 1 cup bell pepper, chopped 1/4 cup celery, or to taste 1/2 teaspoon minced or crushed garlic from jar 2 cups chicken broth 1/8 teaspoon red pepper 1/8 teaspoon black pepper 1 teaspoon salt Tabasco, to taste 3/4 pound bluegill fillets (cut in half) 1 pound medium shrimp uncooked, peeled Cooked rice (or 1 pound cauliflower rice for a low-carb version) Melt bacon grease (or butter). Add flours and cook until texture and color of roux are achieved, usually about 10 minutes. Add chopped vegetables. Sauté about 10 to 15 minutes. Add chicken broth. Stir and simmer about 15 minutes. Add seasonings and catfish. Mix. Cook over medium heat about 20 minutes. Serve over; rice. Fake Rice Recipe (Inspired by recipe here: http://www.everydaymaven.com/2013/how-to-make-cauliflower-rice/) Start with a head of cauliflower. Cut into florets. Use a box grater or food processor grater attachment to pulverize cauliflower florets into rice size grains. (I divide the rice from a large head into two portions of about a pound each. I use one portion immediately. The other half I freeze in a gallon storage bag). Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don't make yourself crazy about the single layer thing, you just don't want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the "rice" at least 1x. Add salt and pepper. Background music is “Do You Ever Think Of Me” by Fiddlin' Mutt Poston & The Farm Hands, from Hoe Down Volume 6, downloaded from archive.org, Creative Commons license: Attribution-NonCommercial-ShareAlike.
Comments
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i'm from south louisiana, and regular folks will cook etoufee with whatever is handy,,,lol
great video Sir -
Very good cook, and love your sense of humor. You need to marry that gal LOL great family.
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Ha ha ha! LOL! I love you! Don't tell Lulu!
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I really enjoy your video's
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I gotta try this tasty dish. I love the interaction between you and Ms Cheeks. I'm subscribing. :-)
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I LOVE YOUR CUTE LITTLE BAKING MATS!!!!
That was such a clever trick making the faux rice!!!!
I LOVE IT!!!
I love how you buy everything pre chopped!
You must have taken sues quickandeasy courses! lol
I am using this trick tonight.
We are going to have faux rice with our gumbo!!
YUMMMMM!
Thanks so much for the handy tip!
I will use it often!
Hope you are having a great weekend my lovely friend!
Big hugs! -
Next time try a little wine with the etoufee.
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The dish looks great , love the videos and both of you always looking happy. Best regards
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Just watching your vids. Learned about you from daddy cooks. Love your vids....
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Why don;t you release some catfish into the lake, sir?
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my friend your recipes are amazing and your adventures on the water always bring a smile! God Bless you for your kind heart and great attitude! Merry Christmas and hope you are blessed always! Happy Fishing!
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4 feet down? How deep do you think ketchabigwon is at the most?????
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me and u still need to go fishing sometime man. it would be really fun
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Good show as always,,looks delicious.
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That looked good! As always great video! -Sean
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Very nice video Juanelo! Thanks for sharing!
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Etouffee now there is a word I haven't heard in awhile but I am so happy you brought it back to my attention! Boy it is cold here too! Nice and sunny but oh so cold. BRRRRRRRR!! The first time I played this video I was in the tub and I could hear you but not see you. Then I heard you say peanut butter and thought "What? Peanut butter fish? LOL funny." I must say this dish looks yummier than peanut butter fish! LOL I think your dinner put Miss Lu Lu fast asleep! I know it wasn't your stimulating conversation! Sleep tight and Don't let the bed bugs bite (as my grams used to say) Thanks for sharing your wit and charm and wonderful recipe!! <3 u!! xoxoxo
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That looks so delicious, Juanelo! I so much enjoy your videos! You´re great :-) And you had your special guest there again, that is wonderful :-) Have a lovely weekend, my friend.....Jenny ☼
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juanelo! I noticed that nice looking six string in the background. maybe strumming out a few chords to her favorite love song might be the ticket! great video as always my friend!
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Oh my word....I tell ya Juanelo...I think Cauliflower is the new 'starch' replacement, makes a great pizza dough too...You really nailed it...Beautiful job my friend!
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