Name: Shrimp and Crawfish Etouffee
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 Tbsp Butter; 3 Tbsp All purpose flour; 1 Lbs Crawfish meat; 1/2 Lbs Shrimp (Tail off, deveined, drained); 1 Sm Onion ( Chopped); 1/2 Cup Bell pepper (Chopped); 1 Tsp Garlic (Minced); 1 Cup Chicken broth; 1/3 Cup Green Onions (Chopped); 1 Tbsp Paprika

Shrimp and Crawfish Etouffee is a delightful seafood dish with peppers, onions and Cajun spices. Serve over fluffy white rice.

Etouffee is a classic Cajun dish. If you’re a beginner to Cajun cooking, this dish is for you! Crawfish Etouffee is the most common combination, but this dish also incorporates shrimp. Crawfish Étouffée is perfect for weeknight dinners because it’s made in about 30 minutes.

Make Etouffee with a simple roux. To make a roux, brown flour with oil or butter. A dark roux makes a darker the sauce. Tender onions and bell peppers sautéed with garlic and paprika, round out the dish.

Hint: When using shrimp, remove excess water by draining in a colander before cooking

Serve Etoufee over white rice. You don’t need a rice cooker. Make perfect rice by adding one cup of rice, 2 cups of water and 1 tbsp of olive oil. Do not stir rice. Stirring makes rice clumpy. Bring to a boil. Cover and reduce heat to a simmer. Cook until all water is gone (about 15-20 mins).

Shrimp and Crawfish Etouffee

Shrimp and Crawfish Etouffee is a classic Cajun dish. The secret is in the roux. Crawfish and shrimp are slowly simmered in a light roux sauce with garlic, onion, bell pepper and Cajun spices.

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Main Course

Ingredients Method

Ingredients

3 Tbsp Butter
3 Tbsp All purpose flour
1 Lbs Crawfish meat
1/2 Lbs Shrimp Tail off, deveined, drained
1 Sm Onion Chopped
1/2 Cup Bell pepper Chopped
1 Tsp Garlic Minced
1 Cup Chicken broth
1/3 Cup Green Onions Chopped
1 Tbsp Paprika

Method

Rinse and drain crawfish and shrimp in colander
In a deep skillet, on medium heat, add oil.
Slowly add flour. Continue cooking until brown, stirring constantly so it doesn’t burn. It should be a deep golden brown.
Add onion, garlic and bell pepper. Cook until tender.
Slowly add chicken broth, stirring between pours to make sure there are no clumps.
Add Paprika, shrimp and crawfish and bring to a boil. Lower heat, cover and simmer until sauce thickens.
Serve over white rice