Cajun Crawfish And Shrimp Etouffe Recipe

Name: Cajun Crawfish And Shrimp Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 fresh tomatoes, chopped; 2 tablespoons Louisiana-style hot sauce; 1/3 teaspoon ground cayenne pepper (optional); 2 tablespoons seafood seasoning; 1/2 teaspoon ground black pepper; 1 cup fish stock; 1 pound crawfish tails; 1 pound medium shrimp - peeled and deveined

Servings: persons

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
2 fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

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.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup vegetable oil, 1/4 cup all-purpose flour, 1 small green bell pepper, diced, 1 medium onion, chopped, and more.

Yes, Cajun Crawfish And Shrimp Etouffe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Crawfish And Shrimp Etouffe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions