Easy Shrimp Crawfish Etouffee
Dive into the rich, bold flavors of Louisiana with this Easy Shrimp Crawfish Étouffée, a soul-warming Southern classic that comes together in just 45 minutes! This recipe showcases tender shrimp and succulent crawfish tails nestled in a velvety, roux-based sauce infused with Cajun seasoning, garlic, and a medley of fresh vegetables like onion, bell pepper, and celery. Simmered to perfection with savory chicken broth and juicy tomatoes, this one-pot dish is brimming with Creole spices and irresistible fragrance. Serve it over fluffy white rice for a comforting, restaurant-quality meal that's perfect for weeknights or special gatherings. Whether you're new to Creole cuisine or a seasoned pro, this etouffee is an easy and flavorful way to bring a taste of the bayou to your table.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 3 cups chicken broth
- 1 14-ounce can diced tomatoes (with juice)
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails, cooked
- 4 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Melt the butter in a large skillet or heavy-bottomed pan over medium heat.
Sprinkle the flour over the melted butter and whisk continuously to make a roux. Cook for about 5-7 minutes, stirring constantly, until the roux turns a golden caramel color.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5 minutes, stirring often, until the vegetables soften.
Stir in the minced garlic, Cajun seasoning, paprika, and dried thyme. Cook for 1 minute until fragrant.
Gradually pour in the chicken broth while whisking to combine, ensuring there are no lumps in the sauce.
Add the diced tomatoes (with juice) to the pan. Stir well and bring the mixture to a simmer.
Reduce the heat to low and continue simmering for 10 minutes, allowing the flavors to meld and the sauce to thicken.
Season the sauce with salt and black pepper to taste. Adjust the seasoning as needed.
Gently fold in the shrimp and crawfish tails. Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
Stir in the sliced green onions and chopped parsley just before serving.
Serve the etouffee hot over a bed of cooked white rice. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 8260 mg | 359% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 15.8 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4594 mg | 98% | |
*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.
