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    You are in: Home / Recipes / Cajun Crawfish and Shrimp Etouffe Recipe
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    Cajun Crawfish and Shrimp Etouffe

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    ElizabethKnicely's Note:

    An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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 to 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.
    2. 2
      Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and sauté 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.
    3. 3
      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.

    Ratings & Reviews:

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    Nutritional Facts for Cajun Crawfish and Shrimp Etouffe

    Serving Size: 1 (298 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.5
     
    Calories from Fat 127
    48%
    Total Fat 14.1 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 176.7 mg
    58%
    Sodium 674.7 mg
    28%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.4 g
    9%
    Protein 23.8 g
    47%

    The following items or measurements are not included:

    seafood seasoning

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