Cajun Crawfish and Shrimp Etouffe Recipe
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Cajun Crawfish and Shrimp Etouffe

By: RHONDA35  
"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."

Rating: This weblink has been rated 125 times with an average star rating of 4.8 Read Reviews (107)

Rate/Review | 4,231 people have saved this

Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

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Original Recipe Yield 6 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 264 | Total Fat: 14g | Cholesterol: 196mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2008 by naples34102 
A simply beautiful dish. Fun to prepare, beautiful presentation, and delicious. I'm a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2007 by Kim 
This is a GREAT recipe!! The other etouffees on this site that call for cornstarch are just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2005 by BRIAN1124 
Very good recipe. I was born and raised in Louisiana and this is EXACTLY how they fixed it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2008 by BONSAI64 
The first time I made this, I got so excited because the sauce after I added the tomatoes and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2008 by TOOKIE 
This recipe was very good. Very tasty!! It's very spicy. So, if you don't like your food too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by NoNameinNM 
I'd been looking for an etouffe recipe I could satisfactorily adapt to vegetarian cooking for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2008 by Jon 
Sorry to say that crawdads are out of season for me and I don't go frozen so I doubled up on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by CAJUNPCS 
Excellent! I am from New Orleans and my husband has cooked etoufee in the past, but I wanted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2008 by Lisa 
The only thing I did was add some fresh okra with the other vegetables. Perfect etouffe! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2006 by MEOWMISU 
I made this for my mom on mother's day and it was a huge hit. I subbed butter for half of the... MORE

 
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