As Seen On Bloom TV

Quick Etouffee For 2

STEP 1-SAUTÉ ON MEDIUM HEAT IN 4 TBSP OIL, STIRRING OCCASIONALLY, ABOUT 5 MINUTES

            1/2C ONION, DICED                              1 SMALL RED BELL PEPPER, DICED

            1-2 STALKS CELERY, DICED                   1/4C GREEN BANANA FLOUR

STEP 2-WHEN FLOUR BECOMES THICK AND STICKY ADD AND STIR FOR 2 MINUTES

            1 MEDIUM ROMA TOMATO, DICED         1T GRANULATED GARLIC

            1TSP THYME, DRIED                                    ½ T CREOLE SPICE OF CHOICE

STEP 3-I LIKE TO COAT MY FISH OR SHRIMP WITH ½ T CREOLE SPICE AND THEN TO POT ADD

            1 1/2C STOCK                                                 1 TSP WORCESTERSHIRE SAUCE

            1/2LB MEAT OF FISH                                     ½ T CREOLE SPICE

STEP 4 STIR TO COMBINE AND BRING TO BOIL OVER HIGH HEAT.

            REDUCE TO MEDIUM LOW AND SIMMER 20 MINUTES.

IF YOU ARE USING SHRIMP, I PREFER TO ADD THE SHRIMP DURING THE LAST 8-10 MINUTES TO AVOID OVERCOOKING THE SHRIMP.  MONKFISH IS ACTUALLY MY FAV FISH TO USE.

POUR OVER 1 BAG FROZEN RICE CAULIFLOWER THAT HAS BEEN DEFROSTED AND DIVED INTO 2 BOWLS.

                                                            MANGIA!

GROCERY LIST

            1 SMALL ONION                                                   2 STALKS CELERY

            1 RED BELL PEPPER                    GREEN BANANA FLOUR OR FLOUR OF CHOICE

            OLIVE OIL OR OIL OF CHOICE                 1 ROMA TOMATO, MEDIUM

            GRANULATED GARLIC                            DRIED THYME

            CHICKEN STOCK                                       WORCESTERSHIRE SAUCE

            CREOLE SPICE                                            1 BAG FROZEN RICE CAULIFLOWER

            ½-2/3LB MEAT OR FISH

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