Shrimp and Crawfish Etouffee

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Yesterday was Matt’s and my wedding anniversary (NINE years, y’all!) so it seemed apropos to blog something Cajun today, seeing as our whole relationship wouldn’t exist but for a fateful trip to New Orleans we both individually made eleven plus years ago. Happy Anniversary Matt! I love you!

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Oh, and try this etouffee, it’s insanely delicious! It’s spicy as all etouffee should be, with loads of those beloved Cajun flavors, including the holy trinity, cayenne, and beautiful shellfish. This recipe is restaurant quality, and I’ve eaten in enough NOLA restaurants over the years to know, lol!

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It’s crawfish season right now, so try and find some even if you don’t live near the Gulf Coast. If you can’t find any, no biggie, just use all shrimp. Enjoy!

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{One Year Ago: DrPepper Cocktail}

Source: adapted from Real Cajun by Donald Link

8 tbs unsalted butter, divided
1 medium onion, chopped
3 celery stalks, chopped
1 bell pepper, your choice of color, seeded and chopped
1 poblano chile, seeded and chopped
1 jalapeno chile, seeded and chopped
2 garlic cloves, minced
1 tbs plus 1 tsp kosher salt
1 ½ tsp sweet paprika
2 tsp ground black pepper
1 ½ tsp dried thyme
1 tsp crushed red chile flakes
1 tsp cayenne pepper
4 bay leaves, preferably fresh
¼ cup all-purpose flour
1 lb. crawfish tails, out of the shell, cooked or raw, thawed if frozen
1 lb. small shrimp, peeled and deveined, tails off, cooked or raw, thawed if frozen
4 cups seafood stock
2 scallions, thinly sliced, divided
3 tbs chopped fresh parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Place a large stockpot over medium heat. Melt 4 tbs of butter. Once melted, add the onion, celery, bell pepper, poblano, jalapeno, garlic, 1 tbs salt, paprika, black pepper, dried thyme, chile flakes, cayenne and bay leaves. Cook, stirring occasionally, until the veggies are softened and cooked through. Add the remaining 4 tbs butter, and when that is melted, add the flour. Stir continuously for 1 minute, to cook out the raw flour taste. If your seafood is raw, add it now and cook for another 2-3 minutes, until it turns pink and firms up. It doesn’t need to cook all the way through though.
If your seafood is already cooked, do not add it now. Either way, now add the stock and bring up to a boil. Reduce to simmer and let it thicken up for 15-20 minutes. If your seafood is already cooked, add it now, when the sauce is ready to serve. Let them warm through for a minute or two, then stir in the scallion whites and parsley. Reduce the heat to low. Taste for seasoning and add more salt if necessary.
To serve, spoon some rice into a deep or very shallow and wide individual bowl. Ladle the etouffee on top, then garnish with scallion greens. Serve with extra hot sauce.

One response to “Shrimp and Crawfish Etouffee

  1. Pingback: Shrimp Langostino Étouffée

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