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.
- 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
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