shrimp and crawfish etouffee recipe

Written ByJenny Smyth Posted on
shrimp and crawfish etouffee recipe
Jump to Recipe Jump to Video Print Recipe

The Best shrimp and crawfish etouffee recipe

I have been making this shrimp and crawfish etouffee recipe for years, and it is one of those dishes that always brings my family together. There is something so comforting about the rich, savory sauce and the tender seafood that just feels like a warm hug on a plate. My kids, who can be picky eaters, actually ask for seconds whenever I make this, and my husband says it reminds him of the Cajun food he grew up eating in Louisiana.

It is a recipe that works for a busy weeknight dinner but also feels special enough for a Sunday gathering with friends or extended family. This dish comes straight from the heart of Louisiana Cajun cooking, where etouffee is a classic way to serve shellfish like shrimp and crawfish. The word etouffee means smothered or suffocated in French, which describes how the seafood is gently cooked in a thick, flavorful sauce made from a dark roux, the holy trinity of onions, bell peppers, and celery, and plenty of Cajun seasoning.

The taste is bold and earthy with a gentle heat that warms you up without being too spicy. The texture is smooth and velvety, with the shrimp and crawfish adding a sweet, briny pop that balances the richness of the sauce. When I make this at home, I focus on getting the roux just right because that is the key to the whole dish.

A good roux takes patience and constant stirring over medium heat until it turns a deep brown color like peanut butter. This step builds the nutty, toasty flavor that makes the sauce so complex. Then I slowly add the broth and let everything simmer until it thickens naturally.

The technique is not hard, but it does require a little attention, and that is what makes home cooking feel rewarding. This recipe is also packed with protein from the shrimp and crawfish, which are low in fat and high in important nutrients like vitamin B12 and selenium. The vegetables add fiber and vitamins, and the whole dish is satisfying without being too heavy.

I love that I can serve it over a bed of fluffy white rice and know my family is getting a balanced meal that tastes incredible. It is one of those recipes that proves healthy eating does not have to be boring or bland.

Shrimp and Crawfish Etouffee

Shrimp and Crawfish Etouffee

4.8 from 1919 votes

A classic Cajun dish featuring tender shrimp and crawfish smothered in a rich, dark roux based sauce with the holy trinity of vegetables. This etouffee is hearty, flavorful, and perfect served over white rice for a comforting meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Etouffee

1/2 cup vegetable oil
1/2 cup all purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 cups seafood or chicken broth
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 bay leaf
1 pound raw shrimp, peeled and deveined
1 pound cooked crawfish tails
Salt and black pepper to taste
2 green onions, sliced for garnish
Fresh parsley, chopped for garnish

For Serving

3 cups cooked white rice

👨‍🍳Directions

1Heat the vegetable oil in a large heavy bottomed pot over medium heat.
2Add the flour and stir constantly with a wooden spoon to make a roux.
3Keep stirring for about 10 to 15 minutes until the roux turns a deep brown color like peanut butter, being careful not to let it burn.
4Add the diced onion, bell pepper, and celery to the roux and stir well.
5Cook the vegetables for about 5 minutes until they soften, then add the minced garlic and cook for 1 more minute until fragrant.
6Pour in the diced tomatoes with their juices and the seafood broth, stirring to combine.
7Add the Cajun seasoning, thyme, paprika, cayenne if using, and the bay leaf.
8Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.
9Add the raw shrimp to the pot and cook for 3 to 4 minutes until they turn pink and opaque.
10Gently stir in the cooked crawfish tails and cook for 2 more minutes until heated through.
11Remove the bay leaf and season with salt and black pepper to taste.
12Serve the etouffee over a bed of hot cooked white rice.
13Garnish with sliced green onions and fresh parsley before serving.

🔧Equipment

Large heavy bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a richer flavor, use homemade seafood stock. You can also substitute all crawfish or all shrimp if you prefer one over the other. Adjust the cayenne to control the spice level.

Watch Video Of How Shrimp and Crawfish Etouffee Works

To store leftover etouffee, let it cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.

When reheating, warm it gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. Avoid using the microwave because it can make the shrimp tough.

For serving, this dish is wonderful over steamed rice, but you can also try it with crusty bread or even over grits for a different twist. It is perfect for family gatherings because it is easy to double the recipe and feeds a crowd without a lot of fuss.

I always make extra because my family loves leftovers for lunch the next day. This shrimp and crawfish etouffee is a recipe that brings everyone to the table, and that is what makes it so special.

❓ Frequently Asked Questions About Shrimp and Crawfish Etouffee

1. Can I use frozen shrimp and crawfish for this recipe?

Yes, you can use frozen shrimp and crawfish. Thaw them completely in the refrigerator overnight or under cold running water before adding them to the pot. Make sure to drain any excess water so the sauce does not become watery.

2. What is the best type of rice to serve with etouffee?

Long grain white rice is the classic choice because it is fluffy and absorbs the sauce well. You can also use jasmine or basmati rice for a slightly different flavor. Brown rice works too but will have a chewier texture.

3. How do I make the roux without it burning?

Keep the heat at medium and stir constantly with a wooden spoon. Do not walk away from the pot. If you see dark specks forming, the roux is burning and you should start over. Patience is key, and a good roux takes about 10 to 15 minutes.

4. Can I make this etouffee ahead of time?

Yes, you can make the sauce base ahead of time and refrigerate it for up to 2 days. When you are ready to serve, reheat the sauce gently and add the shrimp and crawfish just before serving so they do not overcook.

5. Is this recipe gluten free?

This recipe uses all purpose flour for the roux, so it is not gluten free. To make it gluten free, substitute the flour with a gluten free all purpose blend or use rice flour. The roux may take slightly longer to brown.

Similar Posts