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Cajun Crawfish and Shrimp Étouffée

Cajun Crawfish and Shrimp Étouffée

Cost $20, save $15

Source: Recommended by CookPal

  • 50 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Base ingredients

    • ⅓ cup vegetable oil
    • ¼ cup all-purpose flour

  • Vegetables

    • 1 small green bell pepper, diced
    • 🧅 1 medium onion, chopped
    • 🧄 2 cloves garlic, minced
    • 2 stalks celery, diced
    • 🍅 2 medium fresh tomatoes, chopped

  • Seasonings

    • 2 tablespoons Louisiana-style hot sauce
    • ⅓ teaspoon ground cayenne pepper (Optional)
    • 2 tablespoons seafood seasoning
    • 🧂 ½ teaspoon ground black pepper

  • Liquid

    • 1 cup fish stock

  • Seafood

    • 1 pound crawfish tails
    • 🍤 1 pound medium shrimp, peeled and deveined

STEPS

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. This is your base sauce or 'roux'. Stir constantly. Discard and start over if the roux burns.

2

Once the roux is browned, add onions, garlic, celery, and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in chopped tomatoes and fish stock, and season with 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). Add crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

NUTRIENTS

Per 1 serving

🔥

264

Calories

  • 25
    Protein
  • 9
    Carbs
  • 14
    Fats

💡 Serve this dish over steamed rice to elevate the flavors and maximize the meal.Make sure to stir constantly while preparing the roux to prevent burning—it’s crucial for the flavor.This recipe pairs beautifully with hushpuppies or crackers on the side.