Easy Shrimp Crawfish Etouffee

Dive into the rich, bold flavors of Louisiana with this Easy Shrimp Crawfish Étouffée, a soul-warming Southern classic that comes together in just 45 minutes! This recipe showcases tender shrimp and succulent crawfish tails nestled in a velvety, roux-based sauce infused with Cajun seasoning, garlic, and a medley of fresh vegetables like onion, bell pepper, and celery. Simmered to perfection with savory chicken broth and juicy tomatoes, this one-pot dish is brimming with Creole spices and irresistible fragrance. Serve it over fluffy white rice for a comforting, restaurant-quality meal that's perfect for weeknights or special gatherings. Whether you're new to Creole cuisine or a seasoned pro, this etouffee is an easy and flavorful way to bring a taste of the bayou to your table.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 teaspoons cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 1 14-ounce can diced tomatoes (with juice)
• 1 pound shrimp, peeled and deveined
• 1 pound crawfish tails, cooked
• 4 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 4 cups cooked white rice
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Melt the butter in a large skillet or heavy-bottomed pan over medium heat.

Step 2

Sprinkle the flour over the melted butter and whisk continuously to make a roux. Cook for about 5-7 minutes, stirring constantly, until the roux turns a golden caramel color.

Step 3

Add the diced onion, green bell pepper, and celery to the roux. Cook for 5 minutes, stirring often, until the vegetables soften.

Step 4

Stir in the minced garlic, Cajun seasoning, paprika, and dried thyme. Cook for 1 minute until fragrant.

Step 5

Gradually pour in the chicken broth while whisking to combine, ensuring there are no lumps in the sauce.

Step 6

Add the diced tomatoes (with juice) to the pan. Stir well and bring the mixture to a simmer.

Step 7

Reduce the heat to low and continue simmering for 10 minutes, allowing the flavors to meld and the sauce to thicken.

Step 8

Season the sauce with salt and black pepper to taste. Adjust the seasoning as needed.

Step 9

Gently fold in the shrimp and crawfish tails. Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.

Step 10

Stir in the sliced green onions and chopped parsley just before serving.

Step 11

Serve the etouffee hot over a bed of cooked white rice. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	2916.8 grams (2916.8g)

Amount per serving	% Daily Value*
Calories	2397

Total Fat 61.70g	79%
Saturated Fat 31.10g	156%
Polyunsaturated Fat 0.50g
Cholesterol 1624mg	541%
Sodium 8260mg	359%
Total Carbohydrate 245.80g	89%
Dietary Fiber 15.80g	56%
Total Sugars 15.80g
Protein 220.80g	442%

Vitamin D 0IU	0%
Calcium 747mg	57%
Iron 23mg	129%
Potassium 4594mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.9%

Protein: 36.5%

Carbs: 40.6%