Crawfish and Shrimp Étouffée

Name: Crawfish and Shrimp Étouffée
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Creole
Ingredients: 0.5 pound crawfish tails (peeled); 0.5 pound shrimp (peeled, deveined); 4 tablespoon butter; 3 tablespoon all-purpose flour; 1 yellow onion (medium, diced); 1 green bell pepper (medium, diced); 2 piece celery (diced); 3 clove garlic (minced); 2 cup seafood broth; 1 teaspoon Creole seasoning; 1 cup white rice (uncooked); 2 tablespoon fresh parsley (chopped); 1 cup okra (sliced into 1/2-inch rounds); 1 can diced tomatoes; 1 teaspoon salt

Tender crawfish tails and succulent shrimp smothered in a rich golden roux gravy, served over fluffy parsley rice with stewed okra.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 2
Cuisine: Creole
Difficulty: Medium

Dietary

Nut-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

0.5 pound crawfish tails (peeled)
0.5 pound shrimp (peeled, deveined)
4 tablespoon butter
3 tablespoon all-purpose flour
1 yellow onion (medium, diced)
1 green bell pepper (medium, diced)
2 piece celery (diced)
3 clove garlic (minced)
2 cup seafood broth
1 teaspoon Creole seasoning
1 cup white rice (uncooked)
2 tablespoon fresh parsley (chopped)
1 cup okra (sliced into 1/2-inch rounds)
1 can diced tomatoes
1 teaspoon salt

Instructions

In a saucepan, bring 2 cups water with 1 cup white rice and 1/2 teaspoon salt to a boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in fresh parsley once cooked and keep covered.
In a skillet over medium heat, melt 3 tablespoons butter. Stir in all-purpose flour and cook stirring continuously for 8 to 10 minutes until roux turns golden copper brown.
Add yellow onion, green bell pepper, celery, and minced garlic to roux. Sauté for 6 minutes until vegetables soften.
Slowly pour in seafood broth and Creole seasoning, whisking to prevent lumps. Simmer for 15 minutes until thickened sauce forms.
In a separate pan, melt remaining 1 tablespoon butter over medium heat. Add sliced okra, canned diced tomatoes, and remaining 1/2 teaspoon salt. Simmer for 12 minutes until okra is tender.
Fold crawfish tails and shrimp into smothered sauce. Cook for 5 minutes until seafood is completely pink and opaque.
Ladle étouffée over parsley rice and serve stewed okra on the side.

Notes

Étouffée uses a lighter blonde-copper roux compared to gumbo's dark roux, yielding a rich buttery flavor profile.

Nutrition (per serving)

Calories: 670
Protein: 54 g
Carbohydrates: 65 g
Fat: 21 g
Fiber: 5 g
Sodium: 1100 mg
Saturated Fat: 12 g
Sugar: 4.2 g
Cholesterol: 285 mg