Cajun Crawfish and Shrimp Etouffe

Cajun Crawfish and Shrimp Etouffe

356
RHONDA35 50

"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."

Ingredients

1 h 10 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • profile image

Your rating

Cancel
Submit

Reviews

356
  1. 454 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

A simply beautiful dish. Fun to prepare, beautiful presentation, and delicious. I'm a little concerned by some comments calling the preparation intimidating or a lot of work. It's not, but unfo...

This is a GREAT recipe!! The other etouffees on this site that call for cornstarch are just not authentic. Almost everything in LA starts with a roux, and the end result is well worth it! Don...

Very good recipe. I was born and raised in Louisiana and this is EXACTLY how they fixed it back home. Thanks for this one!

The first time I made this, I got so excited because the sauce after I added the tomatoes and fish stock was to die for. I used boxed fish stock and it was amazing, I added some frozen crawfish ...

Sorry to say that crawdads are out of season for me and I don't go frozen so I doubled up on the shrimp. All I can say is dis iz da BOMB !!!!!!! It was so good I had to make up carry outs for ev...

Excellent! I am from New Orleans and my husband has cooked etoufee in the past, but I wanted to try my hand at it. All I can say is WOW! Super Flavor! I substituted chicken broth for the fish st...

I'd been looking for an etouffe recipe I could satisfactorily adapt to vegetarian cooking for quite some time. The vegetables and seasonings in this recipe fit the bill perfectly-- I used a veg...

This recipe was very good. Very tasty!! It's very spicy. So, if you don't like your food too hot, you may want to cut back and use a little less cayenne pepper, black pepper, and hot sauce. S...

I made this for my mom on mother's day and it was a huge hit. I subbed butter for half of the oil, other than that followed the recipe exactly. For those havung trouble finding crawfish, they ...