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Shrimp & Crawfish Étouffée Recipe

Shrimp & Crawfish Étouffée Recipe
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★★★★★

5 from 18 reviews

This Shrimp & Crawfish Étouffée is a classic Creole dish featuring a rich, flavorful roux-based sauce loaded with succulent shrimp and tender crawfish tails. Infused with the holy trinity of Cajun cooking—onions, bell peppers, and celery—and seasoned with authentic Creole spices, this comforting dish is served over fluffy rice for a truly satisfying meal.

Ingredients

Scale

Seafood

  • 1 lb crawfish tails
  • 1 lb medium shrimp

Vegetables

  • ¼ cup diced onions
  • ¼ cup diced bell peppers
  • ¼ cup diced celery
  • 1 cup chopped green onions
  • ½ cup chopped parsley

Sauce/Roux

  • ½ cup vegetable oil
  • ¾ cup all-purpose flour
  • 3 cups seafood, shrimp, or chicken stock (divided as 2 cups and 1 cup)
  • ½ lb (2 sticks) butter (divided as 1 stick and 1 stick)

Seasonings

  • Tony Chachere’s Creole Seasoning, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Italian seasoning, to taste

Other

  • 3 cups cooked rice

Instructions

  1. Make the Roux: Heat vegetable oil over high heat in a heavy-bottomed or cast-iron skillet until it begins to smoke. Whisk in the flour until fully combined. Reduce heat to medium and continue stirring constantly until the roux reaches the color of peanut butter, about 5-7 minutes.
  2. Sauté the Holy Trinity and Seasonings: Turn off heat and stir in diced onions, bell peppers, celery, and desired seasonings (Tony Chachere’s Creole seasoning, garlic powder, onion powder, Italian seasoning). Allow to cook in the residual heat for about 5 minutes to soften and develop flavors.
  3. Make the Étouffée Base: In a separate deep, heavy-bottomed pot, bring 2 cups of seafood, shrimp, or chicken stock to a boil. Gradually whisk the roux mixture into the boiling stock until completely dissolved. Reduce heat to medium-low and simmer, stirring occasionally, until the raw flour taste dissipates, about 10 minutes. Season to taste.
  4. Cook Seafood and Finish Sauce: Clean out the skillet used for the roux. Melt 1 stick of butter over medium heat. Add crawfish tails, shrimp, and chopped green onions. Sauté for about 1 minute until shrimp turn pink. Add the remaining stick of butter and 1 cup of stock, stirring until butter melts.
  5. Combine and Simmer: Pour the buttery seafood mixture into the pot with the roux base. Whisk to combine. Increase heat to high until the étouffée comes to a boil, then reduce to a simmer. Cover and cook on low heat for 30 minutes, stirring occasionally and adjusting seasoning as needed.
  6. Prepare Rice and Serve: While the étouffée simmers, cook the rice according to package instructions. To serve, spoon ½ cup of cooked rice onto each plate or bowl, top with a generous portion of étouffée, and garnish with chopped parsley.

Notes

  • Use a heavy-bottomed skillet or cast iron pan for making the roux to prevent burning and ensure even heat distribution.
  • Constantly stir the roux and monitor color closely; a peanut butter color indicates a perfect medium roux.
  • Adjust seasoning with Tony Chachere’s Creole seasoning and other spices according to your preferred spice level.
  • This dish can be served over white rice, brown rice, or even cauliflower rice for a low-carb option.
  • For a richer flavor, homemade seafood stock is recommended but store-bought works well.
  • Ensure shrimp are fully cooked and pink but avoid overcooking to keep them tender.

Nutrition

Keywords: Shrimp étouffée, Crawfish étouffée, Creole shrimp recipe, Cajun seafood stew, roux based seafood dish, Louisiana cuisine

Find it online: https://reemcook.com/shrimp-and-crawfish-etouffee-recipe/