Cajun Crawfish and Shrimp Etouffe

Name: Cajun Crawfish and Shrimp Etouffe
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: 1/3 cup vegetable oil; 1/4 cup all-purpose flour; 1 small green bell pepper, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 2 stalks celery, diced; 2 fresh tomatoes, chopped; 2 tablespoons Louisiana-style hot sauce; 1/3 teaspoon ground cayenne pepper (Optional); 2 tablespoons seafood seasoning; 1/2 teaspoon ground black pepper; 1 cup fish stock; 1 pound crawfish tails; 1 pound medium shrimp - peeled and deveined

⏱️ Ready in 1h 10m 🥄 Prep 20 min 🔥 Cook 50 min 👥 6 servings 👁️ 4 views

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

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🔗 Recipe adapted from AllRecipes

📊 At a Glance

Prep 20 min

Cook 50 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 264

% Daily Value*

Total Fat 14g 18%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 956mg 42%

Total Carbohydrate 9g 3%

Dietary Fiber 1.4g 5%

Total Sugars 2.5g

Protein 24.9g 50%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.