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Cajun Crawfish Shrimp Étouffée

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Southern
Cajun Crawfish Shrimp Étouffée
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 medium fresh tomatoes, chopped
  • 2 tablespoons Louisiana-style hot sauce
  • 1/3 teaspoon ground cayenne pepper
  • 2 tablespoons seafood seasoning
  • 1/2 teaspoon ground black pepper
  • 1 cup fish stock
  • 1 pound crawfish tails
  • 1 pound medium shrimp, peeled and deveined
Instructions
1
Preheat your cooking surface by warming the oil in a substantial pot over an intermediate temperature. Gradually incorporate the flour, and maintain a steady motion until the mixture reaches a deep brown or darker hue, typically taking 15 to 20 minutes. I utilize a large utensil with the flat side facing downwards and moving it in a side-to-side motion to facilitate this process. This initial mixture forms the foundation of our sauce, or 'roux'. It is crucial to keep stirring this constantly. If the roux becomes discolored, it's best to discard it and begin anew.
2
Once the roux has achieved its desired color, introduce the onions, garlic, celery, and bell pepper to the pot, and cook for approximately 5 minutes to soften them. Introduce the chopped tomatoes and fish stock into the mixture, followed by a dash of seafood seasoning to enhance the flavor. Lower the heat to a low setting and allow it to simmer for around 20 minutes, stirring occasionally.
3
Add a pinch of hot pepper sauce and cayenne pepper to the sauce if desired, then add the crawfish and shrimp. Continue cooking for about 10 minutes, or until the shrimp have turned opaque.