Seafood Skillet Recipe

Pat shrimp dry and toss with 1 tsp salt, 1 tsp black pepper, 1 tsp Cajun seasoning and 1 tablespoon lemon juice. Set aside to marinate briefly while you prepare other items (10 minutes).

Rinse and pat dry crawfish tails; keep refrigerated until needed.

Peel and dice potatoes into ~1/2-inch cubes. Dice onion and bell peppers; mince garlic. Slice green onions and chop parsley.

Par-cook potatoes

Place diced potatoes in a pot of salted water, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and pat dry.

Heat a large cast-iron or heavy skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add drained potatoes in a single layer. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Cook undisturbed for 3–4 minutes to form a crisp bottom, then stir/turn and continue to cook, pressing down occasionally, until golden and crispy on most sides, about 8–10 minutes total. Remove potatoes to a warm plate and set aside.

In the same skillet, reduce heat to medium and add 1 tbs butter. Add diced onion and cook 4–5 minutes until translucent and beginning to brown at the edges.

Add diced red and green bell peppers and sauté 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Season vegetables with a pinch of salt and a pinch of Cajun seasoning (optional).

Push vegetables to one side of the skillet to make room for seafood in the next step.

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour to make a light blond roux, stirring constantly for 2–3 minutes until it smells nutty but not dark.

Gradually whisk in 1 cup chicken or seafood stock until smooth. Add 1 tsp Worcestershire sauce, 1 tsp tomato paste, 1/2 tsp hot sauce, 1/2 tsp dried thyme and 1 bay leaf. Bring to a gentle simmer and cook 4–6 minutes to thicken slightly.

Season sauce with 1/2 tsp salt and 1/4 tsp black pepper. Stir in sliced green onions and chopped parsley. Keep warm over lowest heat, stirring occasionally. Remove bay leaf before finishing.

Increase skillet heat to medium-high. Add the marinated shrimp to the cleared side of the skillet (add a drizzle of oil if skillet is dry). Cook shrimp 1.5–2 minutes per side until opaque and just cooked through. Transfer cooked shrimp to the plate with potatoes.

Add crawfish tails to the skillet just to warm through, 1–2 minutes. Do not overcook. Season lightly if needed.

Return the crispy potatoes and shrimp to the skillet, folding together with the sautéed vegetables. Reduce heat to low.

Pour the warmed etouffee sauce over the seafood-vegetable-potato mixture. Stir gently to coat everything and let simmer together 1–2 minutes so flavors meld. Stir in 1 tbs butter to finish and gloss the mixture. Taste and adjust seasoning with salt, pepper or hot sauce.

In a small nonstick skillet, cook 2 eggs your way (sunny-side up, over-easy, or scrambled) using a little butter or oil as desired. Season eggs with a pinch of salt and pepper.

To serve: divide cooked white rice or place crusty bread on plates if using. Spoon the seafood-potato-etouffee mixture onto plates or keep in the skillet for family-style service. Top each portion with the cooked eggs.

Garnish with chopped parsley, extra sliced green onion, and lemon wedges. Serve immediately.