Crawfish or Shrimp Etouffe
Dive into the smoky, savory flavors of Louisiana cuisine with this classic Crawfish or Shrimp Étouffée recipe. This Cajun-inspired dish features succulent crawfish tails or tender shrimp simmered in a rich, flavorful roux-based sauce laced with the "holy trinity" of onion, bell pepper, and celery. Seasoned to perfection with bold Cajun spices, paprika, and a touch of thyme, this etouffée delivers a comforting, hearty experience with every bite. Served over a bed of steamed white rice, it's a filling and satisfying meal perfect for weeknights or festive gatherings. With its vibrant layers of spice and creamy tomato-infused sauce, this one-pan wonder is sure to please anyone looking for authentic Creole flavors. Whether garnished with fresh parsley and green onions or enhanced with a splash of hot sauce, this dish is a true testament to Southern cooking at its best.
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Recipe Information
Ingredients
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tablespoons cajun seasoning
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 3 cups chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon hot sauce (optional, to taste)
- 1 pound crawfish tails or peeled and deveined shrimp
- 3 tablespoons fresh parsley, chopped
- 3 stalks green onions, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups steamed white rice
Instructions
Melt the butter in a large skillet or saucepan over medium heat.
Sprinkle in the flour and whisk continuously to create a roux. Stir for about 8-10 minutes, or until the roux develops a light brown, peanut butter-like color.
Add the diced onion, bell pepper, and celery to the roux. Stir and cook for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.
Add the cajun seasoning, paprika, dried thyme, and tomato paste to the skillet. Mix thoroughly to coat the vegetables and incorporate the spices.
Gradually pour in the chicken stock while stirring to prevent lumps. Bring the mixture to a simmer.
Season with salt, black pepper, and hot sauce if desired. Let the étouffée simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
Stir in the crawfish tails or shrimp and allow them to cook for 5-7 minutes, or until the seafood is cooked through and tender.
Taste and adjust seasonings as necessary.
Garnish with chopped parsley and sliced green onions before serving.
Serve the étouffée hot over steamed white rice.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 9225 mg | 401% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 21.4 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 510 mg | 39% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2818 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
