Cajun Crawfish and Shrimp Etouffe Recipe

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Type: Cajun Crawfish and Shrimp Etouffe Free Cooking Recipe – Fish And Seafoods


Ingredients / Directions
1/3 cup(s) vegetable oil
1/4 cup(s) all-purpose flour
1 small green bell pepper
1 medium onion
2 cloves garlic
2 stalks celery
2 fresh tomatoes
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup(s) fish stock
1 pound crawfish tails
1 pound medium shrimp – peeled and deveined 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
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.

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