Crawfish or Shrimp Etouffe

Dive into the smoky, savory flavors of Louisiana cuisine with this classic Crawfish or Shrimp Étouffée recipe. This Cajun-inspired dish features succulent crawfish tails or tender shrimp simmered in a rich, flavorful roux-based sauce laced with the "holy trinity" of onion, bell pepper, and celery. Seasoned to perfection with bold Cajun spices, paprika, and a touch of thyme, this etouffée delivers a comforting, hearty experience with every bite. Served over a bed of steamed white rice, it's a filling and satisfying meal perfect for weeknights or festive gatherings. With its vibrant layers of spice and creamy tomato-infused sauce, this one-pan wonder is sure to please anyone looking for authentic Creole flavors. Whether garnished with fresh parsley and green onions or enhanced with a splash of hot sauce, this dish is a true testament to Southern cooking at its best.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1 medium yellow onion, finely diced
• 1 medium green bell pepper, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 2 tablespoons cajun seasoning
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 3 cups chicken stock
• 2 tablespoons tomato paste
• 1 teaspoon hot sauce (optional, to taste)
• 1 pound crawfish tails or peeled and deveined shrimp
• 3 tablespoons fresh parsley, chopped
• 3 stalks green onions, sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups steamed white rice

Directions

Step 1

Melt the butter in a large skillet or saucepan over medium heat.

Step 2

Sprinkle in the flour and whisk continuously to create a roux. Stir for about 8-10 minutes, or until the roux develops a light brown, peanut butter-like color.

Step 3

Add the diced onion, bell pepper, and celery to the roux. Stir and cook for 5-7 minutes, or until softened.

Step 4

Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.

Step 5

Add the cajun seasoning, paprika, dried thyme, and tomato paste to the skillet. Mix thoroughly to coat the vegetables and incorporate the spices.

Step 6

Gradually pour in the chicken stock while stirring to prevent lumps. Bring the mixture to a simmer.

Step 7

Season with salt, black pepper, and hot sauce if desired. Let the étouffée simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.

Step 8

Stir in the crawfish tails or shrimp and allow them to cook for 5-7 minutes, or until the seafood is cooked through and tender.

Step 9

Taste and adjust seasonings as necessary.

Step 10

Garnish with chopped parsley and sliced green onions before serving.

Step 11

Serve the étouffée hot over steamed white rice.

Nutrition Facts

Serving size	(2822.3g)

Amount per serving	% Daily Value*
Calories	2485.7

Total Fat 88.9g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 2.6g
Cholesterol 875.0mg	0%
Sodium 9225.1mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 19.2g	0%
Total Sugars 21.4g
Protein 144.3g	0%

Vitamin D 13.4IU	0%
Calcium 509.5mg	0%
Iron 22.5mg	0%
Potassium 2817.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 23.6%

Carbs: 43.8%