87
      Tuesday
      90 / 66
      Wednesday
      93 / 68
      Thursday
      92 / 67

      Good Life, Good Food: Cajun Rubbed Tilapia with Etouffee Shrimp Sauce

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Cajun Rubbed Tilapia with Etouffee Shrimp Sauce

      Cajun Rubbed Tilapia:

      Ingredients:

      For the rub:

      2 tsp McCormick smoked paprika

      2 tsp McCormick garlic powder

      1 1/2 tsp McCormick cayenne pepper

      2 tsp McCormick coarse ground black pepper

      1/2 tsp Kosher Salt

      3 each 5 to 7 oz Tilapia fillets

      2 tsp extra virgin olive oil

      1/2 Tblspn unsalted butter

      4 Cups Uncle Bens brown rice, prepared according to the box

      Preparation:

      In a skillet, melt butter and olive oil.

      Cover the fish in your spice rub, and spread evenly

      Cook the fish in the oil/butter. The fish should cook 2-5 minutes on each side, depending on the thickness, until done.

      Tilapia is a fragile fish, be careful when flipping as to not break it or have it flake apart.

      Let the fish drain in a paper towel, serve over brown rice and topped with shrimp entoufee sauce.

      Shrimp Entoufee Sauce

      I ngredients:

      1/2 C unsalted butter

      1 C sweet onion, chopped

      1/2 C green pepper, chopped

      1/2 C celery, chopped

      1 clove garlic, minced

      1/2 C water

      1 Tblspn flour

      2 tsp tomato paste

      1 Tblspn Worcestershire sauce

      1 lb 16/20 shrimp, cleaned, deveined and split

      1 tsp kosher salt

      1/2 tsp coarse ground pepper

      1 tsp red pepper hot sauce

      Preparation:

      In a dutch oven or small stock pot melt butter. Saute onion, green pepper, celery and garlic.

      Mix flour and water and add to saut with tomato paste and Worcestershire sauce. Simmer for 15 minutes.

      Add shrimp, salt and pepper and simmer for 15 minutes more.

      Add pepper sauce and cook 5 more minutes.

      Serve as a sauce with Cajun Tilapia and brown rice.

      Shrimp E toufee Sauce:

      Ingredients:

      1/2 C unsalted butter

      1 C sweet onion, chopped

      1/2 C green pepper, chopped

      1/2 C celery, chopped

      1 clove garlic, minced

      1/2 C water

      1 Tblspn flour

      2 tsp tomato paste

      1 Tblspn Worcestershire sauce

      1 lb 16/20 shrimp, cleaned, deveined and split

      1 tsp kosher salt

      1/2 tsp coarse ground pepper

      1 tsp red pepper hot sauce

      Preparation:

      In a dutch oven or small stock pot melt butter. Saute onion, green pepper, celery and garlic.

      Mix flour and water and add to saut with tomato paste and Worcestershire sauce. Simmer for 15 minutes.

      Add shrimp, salt and pepper and simmer for 15 minutes more.

      Add pepper sauce and cook 5 more minutes.

      Serve as a sauce with Cajun Tilapia and brown rice.