Best Cajun Shrimp Etouffee Recipes

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Cajun Crawfish and Shrimp Étouffée image

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

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
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

Steps:

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

CAJUN SHRIMP ETOUFFEE

Cajun Shrimp Etouffee image

"Cajun" is the name given to French Acadians who settled in Louisiana after being exiled from Canada. My grandparents were cajun and even today you can still hear French spoken in their hometowns almost as frequently as you hear English.

Provided by Michelle Hickey

Categories Seafood

Time 4h

Number Of Ingredients 8

Ingredients

3 lb shrimp - peeled and cleaned
1 stick butter
1 large onion
1 c celery
1/2 c bell pepper
2 bunches green onions
1 clove of garlic
1/2 c fresh parsley - chopped

Steps:

1. Saute onions, garlic and bell peppers in butter until wilted.
2. Add shrimp and chicken broth. Simmer for 30 minutes, seasoning with salt and pepper to taste. Add a tablespoon of roux at a time to achieve desired thickness.
3. Cook 20 minutes after adding roux. Serve over hot rice.
4. Roux - Take 1 cup flour and 1/2 cup oil. Mix and brown (stirring constantly) in a heavy pot until the color of light chocolate.