adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cajun Crawfish and Shrimp Étouffée
Cajun Crawfish and Shrimp Étouffée
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savor a flavorful Louisiana dish - zesty tomato roux loaded with crawfish, shrimp, veggies, and spices. Pair with rice and hushpuppies for a soul-satisfying meal.
Ingredients:
  • 0.33333334326744 cup vegetable oil
  • 1 small green bell pepper, diced
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 2 medium fresh tomatoes, chopped
  • 2 tablespoons Louisiana-style hot sauce
  • 0.33333334326744 teaspoon ground cayenne pepper
  • 2 tablespoons seafood seasoning
  • 1 cup fish stock
  • 1 pound crawfish tails
  • 1 pound medium shrimp, peeled and deveined
Instructions:
  • In a heavy skillet over medium heat, heat the oil. Gradually stir in flour and continue stirring constantly until the mixture turns 'peanut butter' brown or darker, which should take about 15-20 minutes. Use a large fork with the flat side on the bottom of the pan, moving it side to side. This forms your base sauce, known as 'roux'. Stir constantly throughout. Discard and start over if the roux burns.
  • After browning the roux, saute the onions, garlic, celery, and bell pepper in the skillet for 5 minutes until softened. Add the chopped tomatoes and fish stock, then season with seafood seasoning. Simmer on low heat for 20 minutes, stirring occasionally.
  • Enhance the sauce with hot pepper sauce and cayenne pepper (if desired), then incorporate the crawfish and shrimp. Simmer for around 10 minutes, or until the shrimp turn opaque.

Similar Recipes