CROSS CITY GROUPER ETOUFFEE

[baydogs]

My Grandfather grew up in the backcountry of western Florida and this was one of his favorites.

CROSS CITY GROUPER
Original recipe from my Grandfather, George Washington Johnson (1902-1998)

2 pounds of Grouper (2 x 1 in chunks)
1 pound Shrimp (pealed and tails removed)
2 medium onions, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
4 stalks celery chopped
3 teaspoon minced garlic
6 tablespoon flour
1 ½ sticks butter
3 8oz cans chicken stock (like this better than fish stock, has a richer flavor)
salt and pepper or your favorite season-all spices to taste
cooked white Risotto rice

Risotto

Make per instructions using one of the 8oz cans of chicken stock.

Grouper and Shrimp

Mix flour salt, pepper, and seasoning spices together blending evenly. Dip fish chunks in mixture and set aside. Do the same with pealed shrimp. Drop the fish and shrimp in medium heat frying pan with minimal oil to cook fish and shrimp browning coating mixture.

Note – a milk or egg dredge is also a good addition to the recipe.

Roux

Melt butter at low heat.
Add onions, bell pepper, celery and garlic.
Sauté slowly at very low heat until onions are transparent.
Add 2 tablespoons flour, stirring constantly to prevent lumps and sticking until a medium (peanut butter) color.
Add both cans of chicken stock, salt, pepper and spices.
Cover and cook for 15 minutes stirring frequently until thick. May need to add a bit of water if to thick.
Taste for your preference of spices.
To add a little heat, shake in favorite brand of hot sauce to level heat desired.

Place pieces of fish and shrimp in a shallow bowl over the hot Risotto rice. Ladle etouffee over the fish, shrimp and rice. Addition of some green onion top if desired.

Risotto’s plump grains give the etouffee a large clingy surface.

[WAHOONBOX]

VERY INTERESTING......NOW IF I HAD JUST SAVED THE PILE OF GROUPER THAT BISCOTO SENT ME.......DARN IT....I HJATE IT WHEN THIS HAPPENS!


I HAVE NEVER HEARD OF AN EGG DREDGE....NOW I HAVE HEARD OF AN OFFSHORE INNOVATIONS DREDGE....BUT NOT AN EGG ONE....

[Squidnation]

thanks Baydogs - did it today with fresh rockfish fillets and it was a huge hit for with everyone