The secret to a great étouffée lies in the roux. Don't rush the process – a well-developed roux is key to the dish's depth of flavor. Adjust the amount of hot sauce and cayenne pepper to suit your desired level of spice. Serve over steamed rice for a classic presentation. Hushpuppies or crackers make excellent accompaniments.
Cajun Crawfish and Shrimp Étouffée
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS1.8K
Embark on a culinary journey to the heart of Louisiana with this Étouffée. A symphony of crawfish and shrimp, simmered in a spicy, fresh tomato-based roux enriched with aromatic vegetables. A labor of love that culminates in a truly unforgettable dish.
Ingridients
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Nutrition
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Carbohydrate9 g
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Cholesterol196 mg
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Fiber1 g
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Protein25 g
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Saturated Fat2 g
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Sodium956 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 20 mins In a heavy-bottomed skillet over medium heat, heat the vegetable oil. Gradually whisk in the flour, stirring constantly until the mixture transforms into a rich, 'peanut butter' brown roux (approximately 15-20 minutes). Constant stirring is crucial to prevent burning. If the roux burns, discard and begin again.
02 Step
Recipe View 25 mins Once the roux achieves the desired color, add the diced onions, garlic, celery, and bell pepper to the skillet. Sauté until softened, about 5 minutes. Stir in the chopped tomatoes and fish stock, then season generously with seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally to allow the flavors to meld.
03 Step
Recipe View 10 mins Season the sauce with hot sauce and cayenne pepper (if using, adjust to your spice preference). Gently fold in the crawfish and shrimp. Cook for approximately 10 minutes, or until the shrimp turn opaque and pink, indicating they are cooked through.
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Jovany Labadie
Jun 7, 2025Easy to follow and the flavors are incredible. Will definitely make this again.
Cydney Haag
Oct 11, 2024This recipe is spot on! The roux takes patience, but it's worth it. My family loved it!
Catalina Hegmann
Jan 17, 2024I added a pinch of sugar to balance the acidity of the tomatoes. It was a hit!