Classic Cajun Crawfish and Shrimp Étouffée

Indulge in an authentic Louisiana dish featuring a rich and spicy fresh tomato-based roux infused with fresh garlic, bell peppers, celery, and onions, harmoniously combined with succulent crawfish and shrimp. Though it may demand a bit of your time, the flavors make it absolutely worthwhile! Serve generously over steamed rice, accompanied by hushpuppies and/or crackers on the side.

Ingredients

⅓	cup vegetable oil
¼	cup all-purpose flour
1	small green bell pepper, diced
1	medium onion, chopped
2	cloves garlic, minced
2	stalks celery, diced
2	medium fresh tomatoes, chopped
2	tablespoons Louisiana-style hot sauce
⅓	teaspoon ground cayenne pepper (Optional)
2	tablespoons seafood seasoning
½	teaspoon ground black pepper
1	cup fish stock
1	pound crawfish tails
1	pound medium shrimp, peeled and deveined

Instructions

• 1. Begin by heating the vegetable oil in a heavy skillet over medium heat. Slowly incorporate the all-purpose flour, stirring continuously until the mixture transforms into a 'peanut butter' brown color or beyond, lasting for at least 15 to 20 minutes. I suggest utilizing a large fork, keeping the flat side close to the bottom of the pan, moving in a side-to-side motion. This concoction forms the foundation of your sauce, also referred to as 'roux'. Consistent stirring is vital. Should the roux accidentally burn, dispose of it and start afresh.
  2. Once the roux reaches its desired hue, introduce the onions, garlic, celery, and bell pepper to the skillet. Sauté for approximately 5 minutes to soften the vegetables. Incorporate the chopped tomatoes and fish stock, adding the seafood seasoning for flavor. Lower the heat, allowing it to simmer gently for about 20 minutes, stirring occasionally.
  3. Enhance the sauce with hot pepper sauce and cayenne pepper, if preferred, then add the crawfish and shrimp. Cook for around 10 minutes or until the shrimp attain an opaque appearance.

Jul 19, 2024