Crawfish & Shrimp Etouffee

Recipe by Chef RHT IV
READY IN: 1hr 20mins
SERVES: 8-10




  • In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
  • Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
  • Add the garlic & thyme and stir well for about a minute or so.
  • Add about 3/4 of the water and sherry & stir well.
  • When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
  • Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
  • Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.