Shrimp Etouffee W/ Catfish Strips Recipe
Make Shrimp Etouffee W/ Catfish Strips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Shrimp Etouffee
For the Catfish Strips
Method
For the Shrimp Etouffee
- 1
Prepare the Base
In a large skillet, heat the butter and olive oil over medium heat. Once melted, add the chopped onion, green bell pepper, and celery. Cook for about 5-7 minutes until they begin to soften.
- 2
Add Garlic and Seasoning
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Then, add the Cajun seasoning and stir well to combine.
- 3
Combine Tomatoes and Broth
Add the diced tomatoes (with their juice) and chicken broth. Stir in the Worcestershire sauce, salt, and black pepper. Bring the mixture to a simmer and cook for about 10 minutes.
- 4
Cook the Shrimp
Add the raw shrimp to the skillet and cook for another 5-7 minutes until the shrimp are pink and cooked through. Taste and adjust seasoning if necessary.
- 5
Garnish and Serve
Remove from heat and garnish with sliced green onions and chopped parsley. Serve the etouffee over rice if desired.
For the Catfish Strips
- 6
- 7
- 8
Fry the Catfish Strips
In a large frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the catfish strips in batches. Fry for about 3-4 minutes on each side until golden brown and cooked through.
- 9
Drain and Serve
Remove the catfish strips from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot alongside the shrimp etouffee.