Shrimp and crawfish etouffee, if you have never had it, boy are you in for a real treat today. This is Cajun cooking at it’s best. It starts off with a beautiful dark roux, then you add in the holy trinity (that is onion, celery and bell pepper) for those of y’all not “in the know”. Next you add in your seafood, it doesn’t matter much whether it’s shrimp, crab, or crawfish just whatever you have handy will work out just fine. When it all gets to making magic in that pot, and you serve it over some steamed white rice, you will understand whats so special about New Orleans cooking.
- 1/3 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 green bell pepper, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 can stewed tomatoes
- 2 tablespoons Louisiana-style hot sauce (optional)
- 1/3 teaspoon ground cayenne pepper
- 2 tablespoons Tony’s seafood seasoning
- 1/2 teaspoon ground black pepper
- 1 cup chicken stock (may use fish stock instead)
- 1 pound crawfish tails
- 1 pound medium shrimp – peeled and deveined
- 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. 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 stewed tomatoes and chicken stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot sauce (if using) and cayenne pepper and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.