Shrimp Or Crawfish Étouffee Recipe
in a Savory sauce w/ corn maque choux garnish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Étouffee
In a large skillet or pot over medium heat, melt the butter and olive oil together. Add the chopped onion, bell pepper, and celery (the holy trinity of Cajun cooking) and sauté until softened, about 5-7 minutes.
- 2
Add Garlic and Stock
Stir in the minced garlic and cook for another minute. Add the tomato paste, cayenne pepper, salt, black pepper, and stock, stirring to combine.
- 3
Incorporate Shrimp or Crawfish
Bring the mixture to a simmer, then add the shrimp or crawfish. Cook until the seafood is tender and cooked through, about 5-7 minutes.
- 4
Serve
Serve the étouffee over cooked rice and garnish with sliced green onions and chopped parsley.
