5323View
9m 46sLenght
198Rating

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.