Shrimp and Crawfish Etouffee Recipe (Creole Classic)
Rich, buttery shrimp and crawfish etouffee with a dark roux, the holy trinity of Creole vegetables, and Creole seasoning, served over fluffy white rice.
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Cooking tools:
- Cast iron skillet
- Stockpot
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 1 lb crawfish tails
- 1 lb medium shrimp
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- 1/4 cup diced celery
- 1 cup chopped green onions
- 1/2 cup chopped parsley
- 1/2 cup vegetable oil
- 3/4 cup flour
- 3 cups seafood, shrimp, or chicken stock
- 1/2 lb (2 sticks) butter
- 3 cups cooked rice
- Tony Chachere’s Creole Seasoning, to taste
- Garlic Powder, to taste
- Onion Powder, to taste
- Italian Seasoning, to taste
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