Cajun Crawfish and Shrimp Étouffée

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 264 Calories

Ingredients

• ⅓ cup vegetable oil
• ¼ cup all-purpose flour
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 medium onion, chopped
• 1 pound crawfish tails
• 1 pound medium shrimp, peeled and deveined
• 1 small green bell pepper, diced
• 1 cup fish stock
• 2 medium fresh tomatoes, chopped
• 2 tablespoons Louisiana-style hot sauce
• ⅓ teaspoon ground cayenne pepper (Optional)
• 2 tablespoons seafood seasoning

Recipe Instructions

Step 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.

Step 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.

Step 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.