4 - 6 servings
How to cook Creole Shrimp and Crawfish Etouffee
- 1 pound shrimp, peeled and deveined
- 1 (12 ounce) package frozen crawfish
- 1 onion, chopped
- 1 bell pepper, seeded and chopped
- 2 cups chopped celery
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 tablespoon butter
- 1 tablespoon red pepper flakes
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon Tony’s Cajun Seasoning
- 3 cups chicken broth
- 1/2 cup tomato juice
- 1 tablespoon corn starch
- 1/2 cup cold water
- Chopped green onions to garnish
- Hot steamed plain rice or mashed potatoes to serve
- Garlic bread to serve
- Saute onion, garlic, bell pepper, and celery in olive oil and butter over medium heat until tender crisp.
- Stir in red pepper flakes, Old Bay Seasoning, and Tony’s Cajun Seasoning.
- Add chicken broth and tomato juice. Add crawfish.
- Reduce heat and simmer for 15 minutes.
- Add shrimp, simmer until shrimp are pink, about 5 minutes.
- Stir corn starch into 1/2 cold water. Add to etouffee in steady stream. Stir until thickened, about 5 minutes.
- Garnish the Creole Shrimp and Crawfish Etouffee with chopped green onions and serve over hot rice or mashed potatoes with a side of garlic bread.
This Creole Shrimp and Crawfish Etouffee
is perfect meal to give you an authentic New Orleans food experience.
is a Creole or Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.
Crawfish, lobster or scallops can be used in this recipe instead of shrimp.
This recipe for Creole Shrimp and Crawfish Etouffee serves/makes: 4 - 6 servings
The Creole Shrimp and Crawfish Etouffee recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Seafood Mix
(more Seafood Mix
Preparation Method: Poached/Simmered