Cajun Crawfish and Shrimp Etouffe

Name: Cajun Crawfish and Shrimp Etouffe
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 2 stalks celery, diced; 454 grams crawfish tails; 237 milliliters fish stock; 59 milliliters all-purpose flour; 2 cloves garlic, minced; 1 small green bell pepper, diced; 0 teaspoons ground cayenne pepper (optional); 1 teaspoons ground black pepper; 2 Tbsps Louisiana-style hot sauce; 1 medium onion, chopped; 2 Tbsps seafood seasoning; 454 grams shrimp - peeled and deveined; 2 fresh tomatoes, chopped; 79 milliliters vegetable oil

Cajun Crawfish and Shrimp Etouffe might be just the main course you are searching for. This recipe serves 6. One serving contains 241 calories, 19g of protein, and 14g of fat. 530 people found this recipe to be flavorful and satisfying. If you have garlic, onion, fish stock, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.

Ingredients you will need

Peanut Butter

All Purpose Flour

Base

Cooking Oil

Equipment you will use

Frying Pan

Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.

Ingredients you will need

Seafood Seasoning

Bell Pepper

Fish Stock

Tomato

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Ingredients you will need

Hot Sauce

Cayenne Pepper

Crawfish

Shrimp

Sauce

Equipment

Frying Pan

Ingredients

Servings:

2stalks

celery, diced 454grams

crawfish tails 237milliliters

fish stock 59milliliters

all-purpose flour 2cloves

garlic, minced 1small

green bell pepper, diced 0teaspoons

ground cayenne pepper (optional)1teaspoons

ground black pepper 2Tbsps

Louisiana-style hot sauce 1medium

onion, chopped 2Tbsps

seafood seasoning 454grams

shrimp - peeled and deveined 2

fresh tomatoes, chopped 79milliliters

vegetable oil

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Crawfish can be paired with Chardonnay, Gruener Veltliner, and Muscadet. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Tenuta di Nozzole Le Bruniche Chardonnay

Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.