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Cajun Crawfish and Shrimp Etouffe

Cajun Crawfish and Shrimp Etouffe

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
RHONDA35

RHONDA35

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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Nutrition

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  • 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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
281

naples34102

3/7/2008

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 unfortunately this might dissuade others from trying it. I used butter rather than oil, all shrimp, clam juice for the fish stock, and no cayenne (hubby has sensitive innards). Even without the cayenne, it was still too hot for hubby, so he was unable to eat it. So just a warning--this is hot and spicy. If you're not sure about the level of heat, add less hot sauce to start--you can always add more, but can't take it away once it's in there! Oh--throw in a little chopped fresh parsley just before serving...the little punch of color really is pretty and brightens it up.

Kim
173

Kim

2/6/2007

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't be afraid to try - all you have to do is stir constantly (I use a whisk) for 15 minutes, and the scary part is over. If you don't have crawfish, use all shrimp. Throw in some cooked chicken if you want...it is soooo good. FYI - I didn't use cayenne or hot sauce, but put in 2T of Old Bay. Perfect every time!!

BRIAN1124
121

BRIAN1124

2/27/2005

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

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