Creamy Crawfish and Shrimp Étouffée Recipe
Rich, creamy, and full of bold Cajun flavors, this Creamy Crawfish and Shrimp Étouffée is a Louisiana classic perfect for any occasion. Made with a velvety roux, tender seafood, and a flavorful spice blend, it's a comforting dish best served over warm rice.
Servings: 8
Calories: 219kcal
Ingredients
- ½ cup 120g shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup 227g crawfish tails (about ½ pound)
- 1 tablespoon 8g Cajun seasoning (plus more for seasoning seafood)
- 3 tablespoons 42g unsalted butter or salted butter* (I only use salted butter here at the cottage)
- ½ cup 75g finely diced shallots (about 2 small)
- 1 tablespoon 10g minced garlic
- 2 tablespoons 16g all-purpose flour
- 2 cups 480ml heavy cream, at room temperature
- ¼ cup 60ml dry white wine or light rum (optional)
- 1 teaspoon 5ml Worcestershire sauce
- ½ teaspoon 1g smoked paprika
- 1 tablespoon 4g fresh parsley, finely chopped
- ½ teaspoon 3g salt (adjust based on the Cajun seasoning used)
- ½ teaspoon 1g ground black pepper
- 3 green onions thinly sliced
- 1 cup 150g green bell peppers or a mix of orange, yellow, and green
Instructions
- Toss the shrimp and crawfish tails with 1-2 teaspoons of Cajun seasoning and set aside to let the flavors develop.
- Chop the shallots, garlic, parsley, bell peppers, and green onions. Measure out the remaining ingredients for easy cooking.
- Melt the butter in a large sauté pan over medium heat until bubbly.
- Add the shallots and cook for 2–3 minutes, stirring often, until softened and translucent.
- Stir in the garlic and the remaining Cajun seasoning, cooking for about a minute until fragrant.
- Sprinkle the flour into the pan and stir to combine, cooking for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the heavy cream, whisking constantly to avoid lumps.
- Stir in the Worcestershire sauce, wine if using, smoked paprika, salt, and black pepper. Reduce to medium-low heat and simmer for about 5 minutes until the sauce begins to thicken.
- Add the seasoned shrimp, crawfish tails, parsley, and green onions to the pan. Stir gently to combine.
- Simmer on low heat for 8–10 minutes, stirring occasionally, until the shrimp are fully cooked (pink and opaque) and the sauce has thickened to your desired consistency.
- Serve warm over a bed of rice with a piece of buttered crunchy sourdough French bread.
- ENJOY!!
Notes
- Use fresh or high-quality crawfish whenever possible. Louisiana crawfish tails provide the most authentic flavor and the best texture for this dish. If using frozen crawfish, make sure to thaw them completely and drain off any excess liquid to avoid watering down the rich, creamy étouffée sauce. Pat the crawfish dry with a paper towel before adding them to the pan to ensure they absorb the flavors of the sauce instead of releasing too much moisture.
- Don’t rush the roux, as this is the foundation of a good étouffée. Cooking the blonde roux for at least 1–2 minutes eliminates the raw flour taste and helps create a smooth, velvety texture. Stir constantly over medium heat with a wooden spoon or whisk to prevent it from sticking to the bottom of the pan or burning, which can turn the dish bitter. A properly cooked roux should have a light golden color and a slightly nutty aroma before you begin adding liquid ingredients.
- Season in layers to achieve the most flavorful Cajun étouffée. Start by seasoning the shrimp and crawfish tails with Cajun seasoning before cooking. As the dish comes together, taste and adjust the seasoning with additional Cajun seasoning, black pepper, and red pepper as needed. This step-by-step approach ensures a well-balanced flavor, rather than overpowering heat or saltiness at the end.
- Let the flavors meld for the best results. Like many Cajun and Creole dishes, étouffée tastes even better the next day when the seasonings have had time to fully develop. If time allows, prepare it a few hours in advance and store it in an airtight container in the refrigerator before reheating it gently over low heat. This resting time enhances the depth of flavor and makes the sauce even richer.
- Serve with the right sides to round out the meal. Étouffée is traditionally served over hot cooked rice, which absorbs the flavorful sauce perfectly. Pair it with crusty French bread to soak up every drop or serve alongside cornbread for a Southern-style touch. For a classic Louisiana pairing, add a side of coleslaw or potato salad, which provides a refreshing contrast to the creamy, spicy sauce.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 159mg | Fiber: 2g | Sugar: 3g