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View Portfolio Get in touchCajun Étouffée
Ingredients
- 1/4 cup and 3 tablespoons extra virgin coconut oil
- 1/3 cup all-purpose flour
- 1-1/4 small green bell pepper, diced
- 1-1/4 medium onion, chopped
- 2-3/4 cloves garlic, minced
- 2-3/4 stalks celery, diced
- 2-3/4 fresh tomatoes, chopped
- 2 tablespoons and 2 teaspoons Louisiana-style hot sauce
- 1/2 teaspoon ground cayenne pepper (optional)
- 2 tablespoons and 2 teaspoons seafood seasoning
- 3/4 teaspoon ground black pepper
- 1-1/3 cups fish stock
- 1-1/4 pounds crawfish tails
- 1-1/4 pounds medium shrimp – peeled and deveined
Total Time:
1hr 10 min Prep:
20 min
Cook:
50 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. 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. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- 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.
