New Orleans Shrimp Étouffé

Shrimp Etouffee

I was just laying on my couch after a day with two exams… I didn’t plan on cooking anything, then I saw one of my instagram followers posted a picture of Shrimp Étouffé.. It looked SOOOOO GOOD! It just reminded me that I couldn’t make this trip with my classmates to New Orleans this weekend for The Student National Medical Association Medical Education Conference.. and they’re going to eat all of this GREAT FOOD… Well this got me up and I found a recipe on Closet Cooking and I made some edits and it turned out really good! It is low key SPICY though! *Wipes sweat from forehead*. I made the white rice using my rice cooker, but you may use whatever rice you prefer. I admit this isn’t the best recipe if you’re busy during the week… but it is great for the weekend!

New Orleans Shrimp Étouffé
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Servings Prep Time
4 15 minutes
Cook Time
1 hour
New Orleans Shrimp Étouffé
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown color, about 10-20 minutes.
  2. Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
  3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  4. Add the garlic and thyme and cook for a minute.
  5. Whisk in the broth, add the tomatoes, creole seasoning, and Worcestershire sauce and simmer for 20 minutes.
  6. Add the shrimp and cook until cooked, about 5 minutes.
  7. Season with hot sauce, salt, and pepper to taste.
  8. Mix in the butter, lemon juice, green onion, and parsley enjoy over cooked rice.
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5-Ingredient Chicken Pot Pie

Chicken Pot PieChicken Pot Pie

 

 

Hey guys! Here is a simple recipe for Chicken Pot Pie which requires only 5 main ingredients!! I found this recipe Atta Girl Says, but I used the technique found on Lovely Little Kitchen so I could make it in the form of a casserole with a golden lattice crust! The hardest part is to get the lattice pattern right. There is a short tutorial provided by Lovely Little Kitchen, but if you don’t have the time.. it’s no big deal! I didn’t do too bad for my first time, but I could have definitely done better.. but it surely didn’t affect the taste!

5-Ingredient Chicken Pot Pie
Print Recipe
Servings
4 people
Servings
4 people
5-Ingredient Chicken Pot Pie
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. You can use leftover chicken for this recipe or boil 2 to 3 chicken breasts (I boiled mine in Flavor God Himalayan salt and peppercorn) until cooked through. Cool, then chop or shred chicken (I did this in my Ninja Food Processor).
  2. Whisk together the can of cream of celery soup and chicken broth (I used about 2/3 of a can for the consistency that I like) in a sauce pan over medium heat.
  3. Add a half bag (or more, to taste) of mixed vegetables to soup mixture. (You may need to add more chicken broth at this point)
  4. Cook until heated through. Stir in chicken. Season with salt and pepper, if desired. (Taste, taste, taste.. until you get the flavor you want. Not too much salt if you're trying to avoid high blood pressure)
  5. I used a 9x13 pan here, but you can use any pan you have... preferably a 9x9 one, but who owns that?!
  6. Add one sheet of the dough to the bottom of the pan and stretch it out carefully.
  7. Slice the other sheet one strand at a time and make an interlaced pattern.
  8. Using a pastry brush, brush (beaten) egg onto the top of the puff pastry.
  9. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.
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