Shrimp & Crawfish Étouffée (Print Version)
# Ingredients:
→ Seafood
01 -
1 lb crawfish tails
02 -
1 lb medium shrimp
→ Vegetables
03 -
¼ cup diced onions
04 -
¼ cup diced bell peppers
05 -
¼ cup diced celery
06 -
1 cup chopped green onions
07 -
½ cup chopped parsley
→ Staples
08 -
½ cup vegetable oil
09 -
¾ cup flour
10 -
3 cups seafood, shrimp, or chicken stock
11 -
½ lb (2 sticks) butter
12 -
3 cups cooked rice
→ Seasonings
13 -
Tony Chachere’s Creole Seasoning, to taste
14 -
Garlic powder, to taste
15 -
Onion powder, to taste
16 -
Italian seasoning, to taste
# Instructions:
01 -
Heat oil over high heat in a heavy-bottomed or cast-iron skillet until it begins to smoke. Whisk in flour until fully combined. Reduce heat to medium and stir constantly until the roux is the color of peanut butter.
02 -
Turn off heat and stir in diced onions, bell peppers, celery, and seasonings. Let cook for about 5 minutes.
03 -
In a separate deep pot, bring 2 cups of stock to a boil. Whisk the roux into the boiling stock until thoroughly dissolved. Reduce heat to medium-low and cook until the flour taste is gone, stirring occasionally and adjusting seasoning as needed. Remove from heat and set aside.
04 -
Clean the original skillet and melt 1 stick of butter over medium heat. Stir in crawfish, shrimp, and green onions, and sauté for about 1 minute, or until shrimp turns pink. Stir in the remaining stick of butter and the remaining 1 cup of stock until the butter is melted.
05 -
Pour the buttery seafood mixture into the stock pot with the roux. Whisk to combine. Increase heat to high to bring the étouffée to a boil, then reduce to a simmer. Stir occasionally. Cover, reduce heat to low, and simmer for 30 minutes, continuing to season to taste.
06 -
While the étouffée is simmering, cook rice according to package instructions.
07 -
To serve, place ½ cup of rice onto a plate or bowl. Top with the étouffée and garnish with chopped parsley.
# Notes:
01 -
Adjust the seasoning to your preference throughout the cooking process.
02 -
Use fresh seafood for the best flavor and authentic taste.