Crawfish and Shrimp Etouffee

Here’s one of my many mottos:  If it’s spicy, there’s a good chance I will like it. 

Having lived most of my life in the South, I have had the joy of eating some excellent Tex-Mex and Cajun food.  Both cuisines tend to lean toward the spicy side and I like to make it lean just a little bit more!

Etouffee and gumbo are similar in that they are both served over rice but gumbo is more like a stew, comprised of various types of seafood, meats and vegetables.  Etouffee usually only has one type of meat and the sauce is thicker than gumbo.  Crawfish Etouffee is the quintessential Etouffee but don’t rule out the shrimp or chicken versions.  Use what you have in your kitchen. 

Etouffee, which means “smothered” in French, is a classic Louisiana dish.  There are two basic types of Etoufee:  Creole and Cajun.  The Creole variety uses a dark roux and the flavors are deep and complex.  The Cajun variety uses a light roux and is spicier than the Creole version. 

30 minute Crawfish and Shrimp Etouffee

Yes, this only took 30 minutes to cook from start to finish.  But, here’s the catch.  I did a lot of prep work a few days before I made this dish.  Previously, I cleaned and de-veined the shrimp, parboiled them and stored the shrimp in the refrigerator.  I peeled the steamed crawfish and stored them in the refrigerator. 

I made stock reductions from the crawfish and the shrimp and then I made compound butter using the crawfish and shrimp reductions.  All of that work took a considerable amount of time, but it was worth it.

The rest was easy.

Ingredients:

1 ounce compound shrimp butter

2 ounces compound crawfish butter

2 garlic cloves, mashed

1 Tbs unsalted butter

½ onion, chopped

3 ribs of celery, chopped

2 ounces flour

3 green onions, chopped

2 Tbs tomato sauce

1 ½ Tbs Cajun seasoning

1 cup water

½ lb raw shrimp (peeled and deveined)

½ lb crawfish meat

Directions:

In a large skillet, add the shrimp butter and crawfish butter.  Turn heat to medium/low.  

As the butter melts, add garlic and sauté for about one minute.

Add 1 tablespoon of butter and the onion and continue stirring for another minute.

Add the celery and stir.  Reduce heat to low and simmer for about 5 minutes. 

Add the flour and whisk or stir, to form a roux. 

Add 1 cup of water and stir until a thick sauce forms.

Add tomato sauce, green onions and Cajun seasoning.  Stir to combine.

Add parboiled shrimp and crawfish.  Stir briefly.

Serve warm with white rice.