Shrimp and Crawfish Etouffee

Southern cuisine has a famous first cousin.  It’s called Cajun and it’s a welcomed member of the family and  follows the principles of authentic Southern food:  unpretentious, made from local ingredients and flavorful. The biggest difference is in the heat level.  Cajuns definitely have more of an affinity for hot peppers in their everyday food. Shrimp and Crawfish Etouffee can be as spicy as you’d like.

There are two sources of bona-fide Cajun inspiration that I rely on to teach me the culture and the food: Paul Prudhomme and Justin Wilson.  Both are well-respected chefs and authors.   Justin Wilson had a cooking show on PBS before Food Network TV was a glimmer in some producer’s eye.   He was famous for the catchphrase “I gawr-on-tee” and  had a particular fondness for his “sippin’ wine” that stayed within reach while he was demonstrating his cooking skills.  His trademark overalls, impressive girth and pleasant disposition created an endearing image in the eyes of his many fans, myself included.  He was a raconteur (storyteller) in a class all to himself.  Many of his TV shows  are  found on YouTube.

Chef Paul Prudhomme has a different personality and isn’t quite as much a character and entertainer as Justin Wilson but there’s no mistaking his authority on Cajun cuisine and cooking talents.  Among his many accomplishments is the famous New Orleans restaurant K-Paul’s Louisiana Kitchen which he opened in 1979 with his late wife, K.

Both of these gentleman have my admiration for staying true to their culture and keeping it real.

Etouffee is a classic Cajun dish that is simply shrimp or crawfish, or in my case both,  stewed down in a gravy and served over rice.  The romantic French name belies the rustic nature of this dish.

It’s good, I gawr-on-tee it!

Y’all come see us!

Shrimp and Crawfish Etouffee (pronounced eh-two-FAY)

I took inspiration from Paul Prudhomme’s recipe for Shrimp Etouffee.  Judging from the amount of pepper (black, white and cayenne),  Chef Prudhomme must have a stronger constitution than I can ever imagine.  I reduced the amount of cayenne from 2 teaspoons to 1/4 teaspoon and the amount of white pepper from 1 teaspoon to 1/2 teaspoon.  While his ingredient list didn’t specify kosher salt, that’s what I used.   Using my modifications, the spice blend seemed perfectly balanced.  The use of table salt instead of kosher salt would have made the blend too salty.  I recommend making an adjustment to the amount of salt if you prefer table salt to kosher.

I substituted olive oil  for some of the butter without compromising the flavor and richness of the dish.  The original ingredient list called for 6 to 8 tablespoons of unsalted butter.  I only used three.

Additionally, I increased the amount of vegetables in the trinity (onion, green bell pepper, celery).  Instead of two pounds of shrimp, I used one pound of  cooked crawfish tail meat and one pound of  raw shrimp. If you have an aversion to crawfish, also called mudbugs, or can’t find them, use two pounds of raw shrimp instead.

3 cups seafood stock, divided.  (If you don’t have seafood stock, substitute a good quality chicken or turkey stock but don’t use plain water.)

2 teaspoons kosher salt

1/4 teaspoon cayenne pepper

1/2 teaspoon white pepper

1 teaspoon ground black pepper

1 teaspoon dried basil

1/2 teaspoon dried thyme

10 to 11  tablespoons olive oil, divided

3/4 cup all-purpose flour

1 medium sweet onion, finely chopped

1/2 cup celery with leaves, finely choppped

1/2 cup green bell pepper, finely chopped

3 tablespoon unsalted butter

1 pound peeled raw shrimp

1 pound crawfish tail meat, cooked, peeled and deveined

1 cup green onions, finely chopped

hot cooked rice

Mix salt, peppers, basil and thyme together.   Set aside.

kosher salt, cayenne pepper, black pepper, white pepper, dried basil and dried thyme

Heat 7 tablespoons olive oil in a heavy pot until smoking ( 3 to 4 minutes).  Gradually whisk in flour.  Whisk  until roux is about the color of peanut butter (3 to 4 minutes).  You must whisk constantly and don’t take your eye off the roux even for one minute.  It starts browning quickly.  If you burn the roux, dump it out and start over.

roux….just the right color

Remove from heat and add prepared onions, celery and bell pepper and one tablespoon of the dry seasoning mix.  Keep stirring constantly until the roux has cooled, approximately 5 minutes.

chopped vegetables and dry seasoning added to roux

 Bring stock to boil  in a large saucepan.   Gradually whisk in roux.  After it’s well incorporated, reduce heat,  continue stirring and cook for an additional two minutes.  Set pot aside.

Heat  3 to 4 tablespoons olive oil  in a large saucepan (at least 4 quart) over medium high heat.  Add shrimp and green onions.  Cook for 2 minutes,  constantly stirring.

shrimp and green onions after two minutes cook time

Add cooked crawfish meat.

cooked crawfish tail meat goes into the pot

Gently stir it in.

everybody’s ready for the gravy!

Add the gravy and three tablespoons of butter to the pan with the seafood and onions.  Shake the pan until the butter metlts.  Add remaining dry spice mixture, stir and remove from heat.

For each serving, make a ring of rice in a serving bowl, add etouffee in the center.  Serve immediately.

Shrimp and Crawfish Etouffee with rice

You might also enjoy:

Chicken and Sausage Jambalaya

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3.34 from 12 votes

Shrimp and Crawfish Etouffee

Author: Jackie Garvin

Ingredients

• I took inspiration from Paul Prudhomme's recipe for Shrimp Etouffee. Judging from the amount of pepper black, white and cayenne, Chef Prudhomme must have a stronger constitution than I can ever imagine. I reduced the amount of cayenne from 2 teaspoons to 1/4 teaspoon and the amount of white pepper from 1 teaspoon to 1/2 teaspoon. While his ingredient list didn't specify kosher salt, that's what I used. Using my modifications, the spice blend seemed perfectly balanced. The use of table salt instead of kosher salt would have made the blend too salty. I recommend making an adjustment to the amount of salt if you prefer table salt to kosher.
• I substituted olive oil for some of the butter without compromising the flavor and richness of the dish. The original ingredient list called for 6 to 8 tablespoons of unsalted butter. I only used three.
• Additionally I increased the amount of vegetables in the trinity (onion, green bell pepper, celery). Instead of two pounds of shrimp, I used one pound of cooked crawfish tail meat and one pound of raw shrimp. If you have an aversion to crawfish, also called mudbugs, or can't find them, use two pounds of raw shrimp instead.
• 3 cups seafood stock divided. (If you don't have seafood stock, substitute a good quality chicken or turkey stock but don't use plain water.)
• 2 teaspoons kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 10 to 11 tablespoons olive oil divided
• 3/4 cup all-purpose flour
• 1 medium sweet onion finely chopped
• 1/2 cup celery with leaves finely choppped
• 1/2 cup green bell pepper finely chopped
• 3 tablespoon unsalted butter
• 1 pound peeled raw shrimp
• 1 pound crawfish tail meat cooked, peeled and deveined
• 1 cup green onions finely chopped
• hot cooked rice

Instructions

• Mix salt, peppers, basil and thyme together. Set aside.
• kosher salt, cayenne pepper, black pepper, white pepper, dried basil and dried thyme
• Heat 7 tablespoons olive oil in a heavy pot until smoking ( 3 to 4 minutes). Gradually whisk in flour. Whisk until roux is about the color of peanut butter (3 to 4 minutes). You must whisk constantly and don't take your eye off the roux even for one minute. It starts browning quickly. If you burn the roux, dump it out and start over.
• Remove from heat and add prepared onions, celery and bell pepper and one tablespoon of the dry seasoning mix. Keep stirring constantly until the roux has cooled, approximately 5 minutes.
• Bring stock to boil in a large saucepan. Gradually whisk in roux. After it's well incorporated, reduce heat, continue stirring and cook for an additional two minutes. Set pot aside.
• Heat 3 to 4 tablespoons olive oil in a large saucepan (at least 4 quart) over medium high heat. Add shrimp and green onions. Cook for 2 minutes, constantly stirring.
• Add cooked crawfish meat.
• cooked crawfish tail meat goes into the pot
• Gently stir it in.
• Add the gravy and three tablespoons of butter to the pan with the seafood and onions. Shake the pan until the butter metlts. Add remaining dry spice mixture, stir and remove from heat.
• For each serving, make a ring of rice in a serving bowl, add etouffee in the center. Serve immediately.

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