Crawfish & Shrimp Etouffee

“A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it.”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
  2. Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
  3. Add the garlic & thyme and stir well for about a minute or so.
  4. Add about 3/4 of the water and sherry & stir well.
  5. When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
  6. Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
  7. Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.

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