"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cajan Crawfish and Shrimp Etouffee Recipe

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This recipe for Cajan Crawfish and Shrimp Etouffee, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Wednesday, November 26, 2008


1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Heat the oil in a heavy skillet over medium heat
Gradually stir in flour, stirring constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes
If by chance the roux burns, discard and start over
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften
Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning
Simmer on low 20 minutes, stirring occasionally
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp
Cook 10 minutes, or until shrimp are opaque
Serve over cooked rice of your choice

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
To make fish stock, boil the shrimp and crawfish shells in water. Strain and use the boiled water for fish stock.




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