Crawfish and Shrimp Etouffee (Recipe)

Crawfish and Shrimp Etouffee (Recipe)
Shrimp Etouffee (Recipe)

Permitted use provided by: MissHomemade.com
MissHomemade.com


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 the effort. Serve over steamed rice with hush puppies and/or crackers on the side.

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.


Ingredients:

  • 1/3 cup butter
  • 1/4 cup flour
  • 1 small green bell pepper, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 2 fresh tomatoes, chopped
  • 2 TBS Louisiana-style hot sauce
  • 1/3 tsp cayenne pepper (optional)
  • 2 TBS homemade Old Bay seasoning
  • 1/2 tsp black pepper
  • 1 cup fish stock
  • 1 lb crawfish tails
  • 1 lb medium shrimp, peeled and deveined
  • 2 TBS fresh parsley, chopped
  • 3 TBS chopped green onions

Directions:

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.


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.

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.

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.

Garnish with chopped parsley and green onion.

NOTE: Instead of crawfish, add diced chicken with the shrimp. Delicious. A wonderful Shrimp Etouffee recipe to share.

//www.misshomemade.com/shrimpetouffeerecipe.html

Tried this recipe? Share your comments below using Facebook!

Recommended Videos

Brewster's 320-Plus Mega Giant: Buck of the Century?

North American Whitetail editor Gordon Whittington and Luke Brewster talk about the scoring process involved with his 320 5/8-inch pending world record non-typical buck from Illinois.

SHOT Show 2019: Accumax Carbon Fiber Bipod

Game & Fish Editor-in-Chief John Geiger and Jarrod Grove of Caldwell discuss the features of the Accumax Carbon Fiber Bipod at SHOT Show 2019 in Las Vegas.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.