CAJUN CRAWFISH AND SHRIMP ETOUFFE
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
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.
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nikki chafin
[email protected]This etouffee is the perfect party food. It's easy to make ahead of time, and it's always a hit with guests. I usually serve it with rice and a side of cornbread.
Elesabelle
[email protected]I love to experiment with different ingredients in this etouffee. I've added diced tomatoes, bell peppers, and even corn. It's always delicious, no matter what I add.
Choto Vai
[email protected]This etouffee is a great make-ahead meal. I often make it on the weekend and then reheat it during the week for dinner. It's always just as good the second time around.
Matheesha Heshan
[email protected]I'm a big fan of seafood stews, and this etouffee is one of my favorites. It's so rich and flavorful, and the crawfish and shrimp are always cooked perfectly. I usually serve it with rice, but I've also served it with pasta and grits. It's always a h
John Hegarty
[email protected]I love to serve this etouffee with cornbread. The cornbread soaks up the delicious sauce and makes the perfect bite.
gabi contreras
[email protected]This etouffee is a great way to use up leftover seafood. I usually make it with leftover crawfish and shrimp from a boil. It's a great way to get a second meal out of my seafood.
ensvoytek
[email protected]I'm not from Louisiana, but I love Cajun food. This etouffee is one of my favorite Cajun dishes. It's so flavorful and satisfying. I always make it when I have a craving for something spicy and delicious.
Prince Moses
[email protected]This etouffee is the perfect comfort food. It's rich, flavorful, and filling. I love to make it on a cold winter day. It always warms me up and makes me feel happy.
Mahmood Sheikh
[email protected]I love how versatile this recipe is. I've made it with different types of seafood, and it always turns out great. The sauce is always creamy and flavorful, and the seafood is always cooked perfectly. I usually serve it with rice, but I've also served
Diwas Sapkota
[email protected]I'm a beginner cook, and this etouffee was a great recipe to start with. It was easy to follow, and the results were delicious. The sauce was rich and flavorful, and the crawfish and shrimp were cooked perfectly. I served it with rice, and it was a h
Abolaji Jumoke
[email protected]This etouffee was easy to make and turned out great! I used frozen crawfish and shrimp, and it still turned out delicious. The sauce was creamy and flavorful, and the seafood was cooked perfectly. I served it with rice, and it was a hit with my famil
John Nguyen
[email protected]This etouffee was a bit too spicy for me, but it was still very good. The sauce was rich and flavorful, and the crawfish and shrimp were cooked perfectly. I served it with rice, and it was a very filling meal. I would definitely make this again, but
Sohail Baloch
[email protected]I'm not a big fan of seafood, but I loved this etouffee. The sauce was so flavorful, and the crawfish and shrimp were cooked perfectly. I served it with rice, and it was the perfect meal. I will definitely be making this again.
Drew Farris
[email protected]I'm from Louisiana, and I know a good etouffee when I taste one. This recipe is the real deal! The roux was perfect, and the sauce was rich and flavorful. The crawfish and shrimp were cooked perfectly, and the holy trinity added a nice depth of flavo
Oromia Post
[email protected]This etouffee was delicious! I made it for a party, and everyone loved it. The sauce was creamy and flavorful, and the crawfish and shrimp were cooked perfectly. I will definitely be making this again.
ms Sumaiyaaktahr
[email protected]I love making etouffee, and this recipe is one of my favorites. The Cajun seasoning gives it a nice kick, and the crawfish and shrimp add a lot of flavor. I usually serve it with rice, and it's always a crowd-pleaser.
Dilrucshan satheeswaran
[email protected]This etouffee was a hit with my family! The combination of crawfish and shrimp was perfect, and the sauce was rich and flavorful. I followed the recipe exactly, and it turned out great. I will definitely be making this again.