Hey everyone, welcome to my recipe page.it is Floyd Underwood. Today, we’re going to make a distinctive dish, shrimp &/or crawfish etoufee (amethyst spin). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
In regards to cooking, it’s crucial to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There’s a whole lot of learning that needs to be done in order to become a prolific cook and there is definitely room for improvement. Not only do you need to begin with the basics in terms of cooking but you nearly need to begin again when learning to cook a fresh cuisine such as Chinese, Indian, Thai, or Indian food.
Which means at any particular time on your cooking cycles there is quite probably someone somewhere that is worse or better at cooking compared to you. Take advantage of this as the very best have bad days when it comes to cooking. There are lots of men and women who cook for several factors. Some cook in order to eat and live while others cook because they actually like the whole process of ingestion. Some cook through the times of emotional trauma and others cook out of absolute boredom. Whatever your reason for cooking or understanding how to cook you need to always begin with the fundamentals.
The fantastic news is that once you’ve learned the fundamentals of cooking it is unlikely that you will ever have to relearn them. This usually means you can always build up and expand your own cooking skills. As you know new recipes and better your culinary abilities and talents you’ll see that preparing your own meals from scratch is a whole lot more rewarding than preparing pre packaged meals that are purchased from the shelves of your local supermarkets.
You will also find as your own experience and confidence grows you will see your self more and more often improvising as you go and adjusting recipes to fulfill your own personal preferences. If you’d like more or less of ingredients or wish to earn a recipe somewhat more or less hot in flavor that can be made simple alterations on the way in order to attain this objective. Put simply you will begin punctually to create snacks of one’s individual. And that is something you may not of necessity learn when it has to do with basic cooking skills for novices however, you’d never learn if you didn’t master those simple cooking abilities.
Shrimp &/or crawfish etoufee (Amethyst spin) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Shrimp &/or crawfish etoufee (Amethyst spin) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have shrimp &/or crawfish etoufee (amethyst spin) using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Shrimp &/or crawfish etoufee (Amethyst spin):
- Prepare 1 medium onion
- Get 1/2 large bell pepper or 1 small
- Take 2-3 stalk celery depending on size
- Prepare Mince garlic (fresh or jar)
- Take 1 tbsp olive oil
- Make ready 1 1/2 sticks butter (I use the olive oil and sea salt sticks)
- Make ready 1/4 cups flour
- Prepare 2 lb seafood (shrimp and/or crawfish) shrimp can be raw or cooked
- Prepare 2 tbsp old bay
- Get 2 cans petite diced tomatoes
- Prepare 1 tsp cayenne pepper (less if you don’t like spice)
- Take 1 tsp black pepper
- Prepare 1/2 tbsp garlic powder
- Get 1/2 tbsp Tony’s creole seasoning or similar
- Make ready 1 tsp sugar
- Get 1 bunch green onions
- Prepare 4-5 sprigs parsley/cilantro
- Prepare 2 cups chicken broth (1/2 cup used to keep Vegas moist)
Instructions to make Shrimp &/or crawfish etoufee (Amethyst spin):
- Make a glass of wine or drink of choice because why not!
- Defrost seafood and season with 1tbsp old bay (save remainder)
- In a Dutch oven preferably, Sauté vegetables in olive oil then remove from pot and set aside (I add 1/2 cup of the broth while sautéing to keep veg is moist)
- Heat butter in pot and once melted gradually add in flour stirring constantly until brown (peanut butter or darker color) about 5-10 min typically. Careful not to burn!
- One desired color add in your sautéed veggies and stir. Once mixed add in canned tomatoes with the juices) then as the remainder of the chicken broth and stir. Will look like this
- Add all seasoning and sugar, mix then add in shrimp and stir
- At this point I put the Dutch oven in the oven on 300 for about 30 min. During this time you can cut up the scallions and parsley and/or cilantro.
- When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice
- With most creole dishes the seasoning is more of a dash of this and pinch of that! Make it your own and each time you make this you might adjust it a little to taste.
So that’s going to wrap it up with this special food shrimp &/or crawfish etoufee (amethyst spin) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!!
