Tasty Cajun Crawfish and Shrimp Etouffe

“Tasty Cajun Crawfish and Shrimp Etouffe is one of the best Etouffee recipes I have made. 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.”

Prep: 20 m Cook: 50 m Ready In 1 h 10 m

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To make this Tasty Cajun Crawfish and Shrimp Etouffe, You’ll need the following Ingredients:

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

1/3 teaspoon ground cayenne pepper (optional)

2 fresh tomatoes, chopped

2 tablespoons Louisiana-style hot sauce

1/2 teaspoon ground black pepper

1 cup fish stock

1 pound crawfish tails

2 tablespoons seafood seasoning

1 pound medium shrimp – peeled and deveined

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 is opaque.

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