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Crawfish /Shrimp Etouffee

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“i made this for dinner tonight and i just had to share, it was so good.prep time considers the time it takes to make stock, but you can always use water. serve this with hot sauce on the side, some like it hot! you can also make this with crawfish only, as i did in this photo.”
READY IN:
4hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
  2. add celery, onion, garlic, carrots, bring to boil.
  3. lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
  4. for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
  5. add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
  6. add shrimp stock and stir in slowly.
  7. mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
  8. add shrimp, cook 5 minutes, add crawfish.
  9. cook on simmer for 10 minutes until cooked through.
  10. serve over rice.

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