Crawfish & Shrimp Étouffée Recipe
A Cajun Stew of which we start with the 'Holy Trinity' of Vegetables and Roux, then we add Sautéed Crawfish and finish it with Fried Shrimp, served with rice
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.
Holy Trinity of Vegetables
Roux
Crawfish and Shrimp
Garnish and Serving
Method
Prepare the Holy Trinity
- 1
Chop the Vegetables
Finely chop the onion, bell pepper, and celery. Set aside.
Make the Roux
- 2
Cook the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour. Stir continuously for about 20-30 minutes, until the mixture turns a deep brown, resembling chocolate.
Combine Ingredients
- 3
Add the Holy Trinity
Once the roux is ready, add the chopped onion, bell pepper, and celery. Cook for an additional 5 minutes until the vegetables are softened.
- 4
Add Garlic and Seasoning
Stir in the minced garlic, Cajun seasoning, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- 5
Add Crawfish and Broth
Add the crawfish tails and chicken broth to the pot. Bring to a simmer and allow to cook for 15-20 minutes, stirring occasionally.
Prepare the Shrimp
- 6
Fry the Shrimp
In a separate pan, heat a bit of oil over medium-high heat. Add the peeled and deveined shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat.
Final Assembly
- 7
Serve the Étouffée
Ladle the crawfish and shrimp étouffée over a bed of cooked white rice. Garnish with sliced green onions and chopped parsley before serving.