Name: Shrimp and Crawfish Étouffée
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: ½ cup 1 stick unsalted butter; ¼ cup vegetable or canola oil; ½ cup flour; ½ cup diced white onion; 1 medium green bell pepper (diced); ½ cup diced celery; 2 cloves garlic (minced); 3-4 green onions (white and green parts diced, plus more for garnish); 3 ounces 5 tablespoons tomato paste; ¼ cup Cajun or Creole seasoning (Essence of Emeril or Tony Chachere); 1 ½ tablespoons cayenne pepper (optional); 4 cups shrimp or chicken stock*; 1 pound fresh or frozen crawfish tail meat; 1 pound medium fresh or frozen shrimp (peeled and deveined*); Salt and black pepper to taste; 6-8 cups cooked white rice

1

Melt butter and oil in a heavy bottomed pan over medium heat. Once the butter melts, add half the flour and whisk until smooth. Repeat with the remaining flour.

2

Continue to cook the roux, stirring constantly, until it turned light brown –about the color of peanut butter.

3

Add the diced onion, green bell pepper, celery, garlic, green onions, tomato paste, seasoning and cayenne pepper, if using.

4

Add the shrimp or chicken stock. Keep stirring until the roux is dissolved into the broth.

5

Bring the pot to boil, then reduce the heat to medium low to low. Cover the pot and allow the étouffée to simmer for 45 minutes, stirring every 15 minutes.

6

Add the crawfish tails and shrimp. Simmer until the meat is heated through, about 6-8 minutes.

7

Season with salt and pepper to taste.

8

Serve étouffée over white rice and garnish with additional diced green onions.