Cajun Crawfish and Shrimp Étouffée

Cajun Crawfish and Shrimp Étouffée
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    6 People
  • VIEWS
    1.8K

Embark on a culinary journey to the heart of Louisiana with this Étouffée. A symphony of crawfish and shrimp, simmered in a spicy, fresh tomato-based roux enriched with aromatic vegetables. A labor of love that culminates in a truly unforgettable dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    196 mg
  • Fiber
    1 g
  • Protein
    25 g
  • Saturated Fat
    2 g
  • Sodium
    956 mg
  • Sugar
    3 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 20 mins In a heavy-bottomed skillet over medium heat, heat the vegetable oil. Gradually whisk in the flour, stirring constantly until the mixture transforms into a rich, 'peanut butter' brown roux (approximately 15-20 minutes). Constant stirring is crucial to prevent burning. If the roux burns, discard and begin again.

Image Step 02
02 Step

Recipe View 25 mins Once the roux achieves the desired color, add the diced onions, garlic, celery, and bell pepper to the skillet. Sauté until softened, about 5 minutes. Stir in the chopped tomatoes and fish stock, then season generously with seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally to allow the flavors to meld.

Image Step 03
03 Step

Recipe View 10 mins Season the sauce with hot sauce and cayenne pepper (if using, adjust to your spice preference). Gently fold in the crawfish and shrimp. Cook for approximately 10 minutes, or until the shrimp turn opaque and pink, indicating they are cooked through.

The secret to a great étouffée lies in the roux. Don't rush the process – a well-developed roux is key to the dish's depth of flavor.
Adjust the amount of hot sauce and cayenne pepper to suit your desired level of spice.
Serve over steamed rice for a classic presentation. Hushpuppies or crackers make excellent accompaniments.

Jewell Champlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 591 Ratings)
Total Reviews: (3)
  • Jovany Labadie

    Easy to follow and the flavors are incredible. Will definitely make this again.

  • Cydney Haag

    This recipe is spot on! The roux takes patience, but it's worth it. My family loved it!

  • Catalina Hegmann

    I added a pinch of sugar to balance the acidity of the tomatoes. It was a hit!

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