Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, abigaile's étouffée served with rice. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Shrimp Etouffee served with Purple Rice and Broccoli. Learn how to make a Shrimp Etouffee Recipe! I hope you enjoy this Creole/Cajun Shrimp Sauce on Rice recipe! Свернуть Ещё. The New Orleans' trademark rice dishes include gumbo, jambalaya, and étouffée.

Abigaile's Étouffée served with rice is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Abigaile's Étouffée served with rice is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have abigaile's étouffée served with rice using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Abigaile's Étouffée served with rice:

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

Remove pan from heat, stir in scallions, and serve étouffée with rice. It's served over rice, and is a kind of stew. Usually crawfish or shrimp, covered with a blond roux You're mixing up jambalaya and étouffée. Jambalaya is cooked with the rice and similar to paella, while étouffée is smothered.

Steps to make Abigaile's Étouffée served with rice:

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!

Usually crawfish or shrimp, covered with a blond roux You're mixing up jambalaya and étouffée. Jambalaya is cooked with the rice and similar to paella, while étouffée is smothered. 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. French for "smothered," etouffee (or étouffée) is one of the great dishes of southern Louisianan cuisine. Some etouffees have dark roux, some light roux, some no roux at all.

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