Cajun Crawfish and Shrimp Etouffe Recipe -
Cajun Crawfish and Shrimp Etouffe Recipe
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Cajun Crawfish and Shrimp Etouffe
An authentic Louisiana recipe for spicy Cajun stew. See more

Cajun Crawfish and Shrimp Etouffe

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2015

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 or green onion just before serving...the little punch of color really is pretty and brightens it up.

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.

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 is soooo good. FYI - I didn't use cayenne or hot sauce, but put in 2T of Old Bay. Perfect every time!!

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!

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.

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.

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

Dec 07, 2006

I'd been looking for an etouffe recipe I could satisfactorily adapt to vegetarian cooking for quite some time. The vegetables and seasonings in this recipe fit the bill perfectly-- I used a vegetarian "chicken-style" broth instead of fish stock and added 8 oz. diced tempeh (instead of the crawfish and shrimp) when it was time to add the tomatoes and the stock. I followed everything else exactly as written. We love hot and spicy recipes and my husband has greedily devoured this the two times I've made it so far. Even with the time it takes to make the roux, the ingredients are quickly prepared and this recipe is really quite simple to make. This was easily adapted to our specific dietary needs and was absolutely delicious!


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  • 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.

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