Crawfish Shrimp Etouffee
Dive into the rich and flavorful world of Louisiana cuisine with this authentic Crawfish Shrimp Etouffee recipe! Bursting with the bold spices of Cajun seasoning, this dish features tender crawfish tails and succulent shrimp simmered in a velvety roux-based sauce. Aromatic vegetables like onion, bell pepper, and celery, combined with garlic, thyme, and a touch of tomato, create a hearty base that’s both comforting and irresistible. Served over a fluffy bed of white rice and garnished with fresh parsley and green onions, this one-pot wonder is the perfect marriage of savory, spicy, and satisfying. Whether you're hosting a Mardi Gras celebration or simply craving a taste of the South, this etouffee is a must-try recipe that brings the spirit of Louisiana to your table!
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Recipe Information
Ingredients
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 large, diced yellow onion
- 1 large, diced green bell pepper
- 2 stalks, diced celery
- 4 cloves, minced garlic
- 4 cups chicken broth
- 1 pound crawfish tails (peeled, cooked)
- 1 pound large shrimp (peeled and deveined)
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 stalks, sliced green onions
- 2 tablespoons, chopped fresh parsley
- 4 cups cooked white rice
- to taste hot sauce (optional)
- to taste salt
- to taste black pepper
Instructions
Melt the butter in a large, heavy saucepan or Dutch oven over medium heat.
Add the flour to the melted butter and whisk continuously to create a roux. Cook the roux for about 10-12 minutes, stirring, until it reaches a rich, golden brown color.
Stir in the diced onion, green bell pepper, and celery into the roux and cook until the vegetables soften, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Slowly pour in the chicken broth while stirring to combine with the roux, ensuring the mixture is smooth.
Add the canned diced tomatoes (with their juices), tomato paste, Cajun seasoning, paprika, thyme, and bay leaves. Bring the mixture to a gentle simmer, stirring occasionally.
Simmer the sauce for 20 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the crawfish tails and shrimp. Cook for 5-7 minutes, or until the shrimp are fully cooked and opaque.
Remove the bay leaves and taste the etouffee. Adjust seasoning with salt, black pepper, and optionally hot sauce.
Garnish the etouffee with sliced green onions and chopped parsley.
Serve the crawfish shrimp etouffee hot over a bed of cooked white rice.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 903 mg | 19% | |
*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.
