Best 2 Cajun Crawfish And Shrimp Etouffe Recipes

Embark on a culinary journey to the heart of Louisiana with our guide to creating the perfect Cajun Crawfish and Shrimp Etouffee. This iconic dish, steeped in the rich traditions of Cajun cuisine, tantalizes taste buds with its robust flavors and vibrant colors. We'll unveil the secrets to achieving that delectable roux, the perfect balance of spices, and the art of combining succulent crawfish, plump shrimp, and tender vegetables in a savory sauce that will transport you to the bayous of Louisiana.

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CAJUN CRAWFISH AND SHRIMP ETOUFFE

Cajun Crawfish and Shrimp Etouffe image

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.

Provided by RHONDA35

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
¼ 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
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Steps:

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

CAJUN CRAWFISH AND SHRIMP ETOUFFE

Cajun Crawfish and Shrimp Etouffe image

A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side."

Provided by Telisia Dodd

Categories Seafood

Time 1h15m

Number Of Ingredients 14

Ingredients

1/3 c vegetable oil
1/4 c all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 clove garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 Tbsp louisiana-style hot sauce
1/3 tsp ground cayenne pepper (optional)
2 Tbsp seafood seasoning
1/2 tsp ground black pepper
1 c fish stock
1 lb crawfish tails
1 lb medium shrimp - peeled and deveined

Steps:

1. Directions 1.Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over. 2.Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. 3.Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Tips:

Use fresh seafood: Fresh crawfish and shrimp will give your etouffee the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
Make your own Cajun seasoning: Cajun seasoning is a blend of spices that is essential for etouffee. You can find Cajun seasoning at most grocery stores, but it's easy to make your own. Simply combine paprika, garlic powder, onion powder, cayenne pepper, black pepper, and white pepper.
Don't overcook the seafood: Seafood cooks quickly, so it's important not to overcook it. Overcooked seafood will be tough and chewy.
Serve etouffee over rice: Etouffee is traditionally served over rice. The rice helps to soak up the flavorful sauce.

Conclusion:

Crawfish and shrimp etouffee is a delicious and easy-to-make dish that is perfect for any occasion. With its rich, flavorful sauce and tender seafood, etouffee is sure to be a hit with everyone who tries it. So next time you're looking for a new Cajun recipe to try, give crawfish and shrimp etouffee a try. You won't be disappointed.