Best 2 Cajun Crawfish And Shrimp Etouffe Recipes

Indulge in a symphony of flavors with our tempting Cajun Crawfish and Shrimp Étouffée! This classic Louisiana dish tantalizes the taste buds with its rich, spicy, and robust flavors. Plump crawfish and succulent shrimp take center stage, bathed in a velvety roux-based sauce that captures the essence of Cajun cuisine. The holy trinity of onions, celery, and bell peppers forms the aromatic base, while a blend of Creole spices, including paprika, cayenne, and garlic powder, adds a touch of heat and depth. Served over fluffy rice, this delectable dish is a true celebration of Louisiana's culinary heritage. But that's not all! This versatile recipe also offers vegetarian and vegan alternatives that cater to diverse dietary preferences. Dive into the vibrant world of Cajun cooking and explore the irresistible flavors of our Crawfish and Shrimp Étouffée.

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CAJUN CRAWFISH AND SHRIMP ETOUFFE

Cajun Crawfish and Shrimp Etouffe image

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.

Provided by RHONDA35

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
¼ 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
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Steps:

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.
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.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

CAJUN CRAWFISH AND SHRIMP ETOUFFE

Cajun Crawfish and Shrimp Etouffe image

A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side."

Provided by Telisia Dodd

Categories Seafood

Time 1h15m

Number Of Ingredients 14

Ingredients

1/3 c vegetable oil
1/4 c all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 clove garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 Tbsp louisiana-style hot sauce
1/3 tsp ground cayenne pepper (optional)
2 Tbsp seafood seasoning
1/2 tsp ground black pepper
1 c fish stock
1 lb crawfish tails
1 lb medium shrimp - peeled and deveined

Steps:

1. 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.

Tips:

Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help you stay organized and ensure that your etouffee cooks evenly.
Use Good-Quality Stock: The stock you use will make a big difference in the flavor of your etouffee. Use a flavorful stock, such as chicken or seafood stock, to add depth of flavor to the dish.
Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will become tough and rubbery.
Use a Roux: A roux is a mixture of flour and fat that is used to thicken sauces and stews. It adds a rich, nutty flavor to the etouffee.
Season to Taste: Don't be afraid to season your etouffee to taste. Add salt, pepper, and other spices until you reach the desired flavor.

Conclusion:

Crawfish and shrimp etouffee is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a beginner cook or a seasoned pro, this etouffee recipe is sure to please everyone at your table.