Crawfish and Shrimp Étoufée

Season 2, Episode 12 (03.23.16)
[chef: Fritzie Reeves]

Some people use shrimp for étouffée. Others use crawfish. I prefer both! So, maybe this is a “Seafood Étoufée.”   I had someone recently ask me where you can get crawfish, since that is not something that is usually on your grocery list… surprisingly, you can get crawfish at most grocery stores.  So, here is a little taste of N’awlins for ya all! Enjoy!


• 1 stick butter
• 1/2 cup all-purpose flour
• 1 cups chopped onions
• 1 cup celery
• ½ cup chopped bell or red peppers
• 1 pound crawfish tails
• ½-1 pound raw/deveined shrimp (tails removed)
• 2 bay leaves
• 1-2 cups chicken stock
• 2 tsp salt
• ¼ tsp cayenne pepper or seasoned pepper
• 2 tablespoon chopped parsley
• 4 Tbsp chopped green onions (optional)
• Cooked white rice


• Melt butter in a large skillet over medium-high heat.
• Add flour and cook until it turns into a peanut-butter color roux (4-5 minutes)

• Add the onions, celery and bell peppers and sauté until soft and golden (10-15 minutes) • • Add the crawfish, shrimp, and bay leaves.
• Reduce the heat to medium. Stirring often until shrimp are pink and crawfish liquid has thoroughly thawed (10-12 minutes)

• Add the chicken stock to the crawfish mixture and season with salt, and cayenne pepper. • Stir until the mixture thickens (about 5 minutes).
• Add the parsley and green onions and cook for about 2 minutes.

• Remove the bay leaves and serve over cooked rice.

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