Shrimp and Crawfish Étouffée
Shrimp and crawfish étouffée is a classic Louisiana dish with lots for flavor. Shrimp and crawfish tails are simmered with vegetables and spices and served over hot cooked white rice.
Cook Time 55 minutes
Total Time 55 minutes
- ½ cup 1 stick unsalted butter
- ¼ cup vegetable or canola oil
- ½ cup flour
- ½ cup diced white onion
- 1 medium green bell pepper diced
- ½ cup diced celery
- 2 cloves garlic minced
- 3-4 green onions white and green parts diced, plus more for garnish
- 3 ounces 5 tablespoons tomato paste
- ¼ cup Cajun or Creole seasoning Essence of Emeril or Tony Chachere
- 1 ½ tablespoons cayenne pepper optional
- 4 cups shrimp or chicken stock*
- 1 pound fresh or frozen crawfish tail meat
- 1 pound medium fresh or frozen shrimp peeled and deveined*
- Salt and black pepper to taste
- 6-8 cups cooked white rice
Melt butter and oil in a heavy bottomed pan over medium heat. Once the butter melts, add half the flour and whisk until smooth. Repeat with the remaining flour.
Continue to cook the roux, stirring constantly, until it turned light brown –about the color of peanut butter.
Add the diced onion, green bell pepper, celery, garlic, green onions, tomato paste, seasoning and cayenne pepper, if using.
Add the shrimp or chicken stock. Keep stirring until the roux is dissolved into the broth.
Bring the pot to boil, then reduce the heat to medium low to low. Cover the pot and allow the étouffée to simmer for 45 minutes, stirring every 15 minutes.
Add the crawfish tails and shrimp. Simmer until the meat is heated through, about 6-8 minutes.
Season with salt and pepper to taste.
Serve étouffée over white rice and garnish with additional diced green onions.
Serving: 2cups | Calories: 292kcal | Carbohydrates: 36g | Protein: 20g | Fat: 6.8g | Saturated Fat: 3.7g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 1618mg | Potassium: 380mg | Fiber: 2.4g | Sugar: 3.6g | Vitamin A: 850IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 1.1mg