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.
Servings 6 people
Calories 292kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
