Louisiana Crawfish & Shrimp Étouffée

1. 1

   Heat the oil in a heavy skillet over medium heat. Gradually stir in the flour, stirring constantly until the mixture turns peanut butter brown or darker, at least 15 or 20 minutes. Use a large fork with the flat side against the bottom of the pan in a side-to-side motion. This is your base sauce or roux. It is very important to keep stirring constantly. If the roux burns, discard it and start over.

2. 2

   Once the roux is browned, add the onions, garlic, celery, and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce the heat to low, and simmer for about 20 minutes, stirring occasionally.

3. 3

   Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

• Calories 401.1 kcal High
• Protein 35.67 g Good Source
• Carbs 28.24 g Moderate
• Total Fat 16.38 g High
• Saturated Fat 2.21 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 292.08 mg High
• Sodium 728.69 mg High
• Fiber 2.55 g Low Source
• Sugar 7.9 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 162.46 mg Moderate
• Iron 3.93 mg Good Source
• Potassium 424.16 mg Low Source
• Vitamin A 80.08 mcg_rae Low Source
• Vitamin C 4.85 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅