Cajun Crawfish and Shrimp Etouffe Recipe

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Most Helpful Positive Review

Mar 07, 2008

A simply beautiful dish. Fun to prepare, beautiful presentation, and delicious. I'm a little concerned by some comments calling the preparation intimidating or a lot of work. It's not, but unfortunately this might dissuade others from trying it. I used butter rather than oil, all shrimp, clam juice for the fish stock, and no cayenne (hubby has sensitive innards). Even without the cayenne, it was still too hot for hubby, so he was unable to eat it. So just a warning--this is hot and spicy. If you're not sure about the level of heat, add less hot sauce to start--you can always add more, but can't take it away once it's in there! Oh--throw in a little chopped fresh parsley just before serving...the little punch of color really is pretty and brightens it up.

—naples34102

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Most Helpful Critical Review

Jan 08, 2012

Okay but the recipe needs some changes. The roux calls for too much oil. I'd use 1/4 cup next time. As is, you can really taste the oil and it covers your lips while eating. The roux should have been browner, not quite the right taste at peanut butter color. I'd go for about 30 minutes and shoot for a milk chocolate color. Also, the vegetables need to saute for at least twice as long. I followed the cooking times in the recipe and they came out crunchy. I'm glad I cooked it for the family first before making it for guests or I would have been a tad embarrassed. This recipe made four servings, not near enough to stretch it to six unless you served a side dish.

—Ashley O.

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407 Ratings

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Feb 06, 2007

This is a GREAT recipe!! The other etouffees on this site that call for cornstarch are just not authentic. Almost everything in LA starts with a roux, and the end result is well worth it! Don't be afraid to try - all you have to do is stir constantly (I use a whisk) for 15 minutes, and the scary part is over. If you don't have crawfish, use all shrimp. Throw in some cooked chicken if you want...it is soooo good. FYI - I didn't use cayenne or hot sauce, but put in 2T of Old Bay. Perfect every time!!

—Kim

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Feb 27, 2005

Very good recipe. I was born and raised in Louisiana and this is EXACTLY how they fixed it back home. Thanks for this one!

—BRIAN1124

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Jun 12, 2008

The first time I made this, I got so excited because the sauce after I added the tomatoes and fish stock was to die for. I used boxed fish stock and it was amazing, I added some frozen crawfish meat and shrimp and the frozen crawfish meat ruined it. I was sooo disappointed. The second time I made this, I used clam juice with some fish sauce (used in oriental cooking) and omitted the crawfish meat (since it is hard to get fresh stuff where I live) and added diced chicken and it was again amazing. I usually like to play with the recipe a little but there is no need to with this one. It has become a new family favorite and I actually enjoy making the roux.

—Bonsai

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Jan 17, 2008

Sorry to say that crawdads are out of season for me and I don't go frozen so I doubled up on the shrimp. All I can say is dis iz da BOMB !!!!!!! It was so good I had to make up carry outs for everybody else. All that was left was the dishes. This will definitely be served at our Mardi Gras party. Thanks.

—Jon

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Apr 27, 2009

Excellent! I am from New Orleans and my husband has cooked etoufee in the past, but I wanted to try my hand at it. All I can say is WOW! Super Flavor! I substituted chicken broth for the fish stock since I already had it on hand. Only thing I would do different is cut back on the spicy factors I would half the seafood seasoning and eliminate the cayenne. I used Crystal Hot sauce and it was great. Thanks again for a real winner

—CAJUNPCS

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Jan 21, 2008

This recipe was very good. Very tasty!! It's very spicy. So, if you don't like your food too hot, you may want to cut back and use a little less cayenne pepper, black pepper, and hot sauce. Some recipes call for "corn starch." But I found the roux is much better - more flavorful. Roux can be tricky - take your time, don't set the heat/fire too high (you definitely don't want it to burn). Roux is worth the work. Also, I had never heard of "fish stock (soup)." But I found it at an Asian store named Seafood City. I found it in boullion cubes brand named "Knorr." Surprisingly they had fish flavor and shrimp flavor. I think the fish stock along with the roux really added to the flavor. I did not use the shrimp - I used all crawfish. Shrimp and crawfish each have there own flavor. I'll make the next batch with the shrimp. Try it. It's delicious. Thanks for a great recipe!!!

—TOOKIE

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Nutrition

Calories
264 kcal
13%

Carbohydrates
9 g
3%

Cholesterol
196 mg
65%

Fat
14 g
22%

Fiber
1.4 g
6%

Protein
24.9 g
50%

Sodium
956 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cajun Crawfish and Shrimp Etouffe

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 264
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 2.3g 11 %
Cholesterol 196mg 65 %
Sodium 956mg 38 %
** Potassium 482mg 14 %
Total Carbohydrates 9g 3 %
Dietary Fiber 1.4g 6 %
Protein 24.9g 50 %
Sugars 2.5g
** Vitamin A 13 %
** Vitamin C 37 %
** Calcium 10 %
** Iron 31 %
** Thiamin 14 %
** Niacin 71 %
** Vitamin B6 17 %
** Magnesium 18 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.