Cajun Crawfish and Shrimp Étouffée

"An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side."

Ingredients

Method

The Aromatics:
Fry onion, celery, garlic in the butter until fragrant and soft

The Spices:

Place all in a mortar and smash (or just quickly run knife through the herbs on cutting board) You want the herbs to still stay whole, but you need to smash them to release its flavours. Add spices to the pot.

The Broth:
Add the broth ingredients, simmer on low for at least 1 hour. Taste, add more salt if needed. Mix 1.5 quarts Chicken broth and 16 oz Bottled Clam juice.

The Shrimp or Crawfish: 

Just before serving, add and simmer until done (how long depends on how big your shrimp or Crawfish are. start with 3 minutes for Shrimp and 7 minutes for Crawfish. Check and adjust with more time if needed).

The Bread:
1-2 loaves French bread, sliced – you can make your own loaves very easily! I always have 2 loaves on hand, 9 times out of 10 we grab the pot with leftover broth and dig in with the second loaf.

Prep 20m | Cook 50m | Ready 1h10m

Return to Shrimp Recipe

• 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
• 1/3 teaspoon ground cayenne pepper (optional)
• 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