Cajun Crawfish and Shrimp Etouffe
Cajun Crawfish and Shrimp Etouffe might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 241 calories, 19g of protein, and 14g of fat each. This recipe is typical of Creole cuisine. Head to the store and pick up tomatoes, vegetable oil, fish stock, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
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.
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.
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.
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. One wine you could try is Canyon Road Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.
Canyon Road ChardonnayThe palate is intense, round and soft, with aromas of melon and tropical fruit.