CAJUN CRAWFISH AND SHRIMP ETOUFFE

Cajun Crawfish and Shrimp Etouffe image

Provided by Telisia Dodd

Categories Seafood

Time 1h15m

Number Of Ingredients 14

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1/3 c vegetable oil
1/4 c all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 clove garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 Tbsp louisiana-style hot sauce
1/3 tsp ground cayenne pepper (optional)
2 Tbsp seafood seasoning
1/2 tsp ground black pepper
1 c fish stock
1 lb crawfish tails
1 lb medium shrimp - peeled and deveined

Steps:

1. Directions 1.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. 2.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. 3.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.