Cajun Crawfish and Shrimp Etouffe

Ingredients

  • 1/3 cup vegetable oil
  • 1/4 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 (we used Crystal hot sauce)
  • 1/3 teaspoon ground cayenne pepper (optional) (we used 1/2 teaspoon)
  • 2 tablespoons seafood seasoning (we used Chef Paul Prudhomme Seafood Magic Seasoning Blends)
  • 1/2 teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 cup fish stock (we used seafood stock)
  • 1 pound medium shrimp- peeled and deveined

Directions

  1. Pour the oil into a heavy skillet*, setting the skillet over medium heat. Once the oil’s hot, slowly stir in the flour, continuing to stir for another 15 to 20 minutes or until the roux has at least a “peanut butter brown” look to it or darker (ours got to what we thought of as “peanut butter brown” by the 7 or 8 minute mark). If your roux gets burnt, just throw it away and start over, there’s no saving a burnt roux !
  2. Toss the onion, garlic, celery and bell pepper into the skillet, stirring for 5 minutes or so to get the vegetables softened (ours took around 6 or 7 minutes). Mix in the chopped tomatoes, stock and seafood seasoning. Turn the heat down to low and let it simmer for 20 minutes, stirring occasionally during that time.
  3. Stir in the hot sauce and cayenne (if you’re using cayenne that is), mixing in the crawfish and shrimp next. Cook for an additional 10 minutes or until the shrimp are opaque (fully cooked).

*When we saw that they called for a heavy skillet, we thought about using our cast-iron skillet but we found out that if your cast-iron skillet isn’t heavily seasoned, acidic food can strip away the seasoning and give the food to have a metallic taste. We decided to just use a regular large skillet.

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The recipe actually suggested serving this with hushpuppies or crackers on the side but we enjoyed serving this over rice. You might think with the multiple sources of heat in this dish that it might be too spicy but it’s not ! You get a nice level of heat but still taste the other flavors, especially the ones from the seafood seasoning. The sauce tastes so good that we didn’t want to leave one speck of it behind in the skillet ! If we did one thing differently next time we make this, it’d be taking the tail shells off the shrimp so you can really dig in as soon as you get yourself a helping. If you’re a fan of shrimp and crawfish, you’re gonna love this delicious etouffe !

This recipe came from Allrecipes.

We weren’t paid in any form to promote Crystal, Chef Paul Prudhomme Seafood Magic Seasoning Blends, or Allrecipes.

Take care everybody !

6 thoughts on “Cajun Crawfish and Shrimp Etouffe

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