CAJUN CRAWFISH AND SHRIMP ETOUFFE
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
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.
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Ramlee Vicky
[email protected]This is the best etouffee recipe I've ever tried! It's so easy to make and it comes out perfect every time. I highly recommend it.
Aya Gang
[email protected]I'm not a fan of spicy food, but I really enjoyed this etouffee. The flavors were so well-balanced that the spiciness was just right.
Deidré Pieterse
[email protected]This etouffee is the perfect comfort food. It's hearty and flavorful, and it just makes me feel good. I love to serve it with a side of rice and a salad.
Sayeda Ashraf
[email protected]I made this etouffee for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
Lisa Bruno
[email protected]This is my go-to recipe for etouffee. It's so easy to make and it always turns out delicious. I love that I can use whatever seafood I have on hand.
Jon wolfe
[email protected]I've made this etouffee several times now and it's always a hit with my family and friends. It's the perfect dish for a special occasion.
Rafiakareem Rafiakareem
[email protected]This etouffee was a bit too rich for my taste. I think next time I'll use less butter and cream.
Glen Masai
[email protected]I'm not a huge fan of seafood, but I really enjoyed this etouffee. The flavors were really well-balanced and the shrimp and crawfish were cooked perfectly.
Silver Grace
[email protected]This is the best etouffee I've ever had! I've tried several other recipes, but this one is by far the best. The flavor is incredible.
MONKEY's
[email protected]I'm a beginner cook and this recipe was easy to follow. I was really happy with the results. The etouffee turned out great!
Riaz Mk
[email protected]I had some trouble finding crawfish, so I just used shrimp. It was still delicious, but I think it would have been even better with both shrimp and crawfish.
Jeffrey Balleweg
[email protected]This etouffee is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use less cayenne pepper.
Miguelorge Andre
[email protected]I'm not usually a fan of etouffee, but this recipe changed my mind. The flavors are so well-balanced and the texture is perfect. I'll definitely be making this again.
Rachael Darvill
[email protected]I've made this etouffee several times now and it never disappoints. It's the perfect comfort food for a cold winter night.
Andre Brown
[email protected]This is my new favorite etouffee recipe! It's so easy to make and the results are always amazing. I love that I can use either shrimp or crawfish, or a combination of both.
Video Editor
[email protected]I made this etouffee for a party last weekend and it was a huge hit! Everyone raved about the flavor and the way the shrimp and crawfish melted in their mouths. I will definitely be making this again.
Umar Hameed
[email protected]This etouffee was absolutely delicious! The flavors were rich and complex, and the shrimp and crawfish were cooked perfectly. I would definitely recommend this recipe to anyone who loves Cajun food.