david's louisiana shrimp/crawfish etouffee

Name: David's Louisiana Shrimp/Crawfish Etouffee
Prep time: 40 min
Cook time: 45 min
Yield: 3
Cuisine: Cajun/Creole
Ingredients: 2-3 pound(s) shrimp or crawfish (crawfish with fat included); 1 cup(s) https://www.justapinch.com/recipes/side/side-rice-side/davids-perfect-rice.html per serving; 1 cup(s) blonde roux https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/first-you-have-a-roux.html; 4 large yellow onions; 4-5 stalk(s) celery stalks; 1 large bell pepper; 6*8 clove(s) garlic; 1 bunch(es) green onions; 8-12 cup(s) seafood stock (if you can't find any, you can boil the shrimp shells) or use chicken stock; 4 - bay leaves dried or fresh; 2-3 tablespoon(s) add to your tastes https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/emerils-essence-creole-seasoning-make-your-own.html

160 Pinches 7 Photos

David Kuhlmann

Holstein, IA

Updated on Feb 1, 2015

Etouffee is probably my favorite Cajun/Creole dish. I love both shrimp or crawfish they do have a different flavor when finished. If you buy crawfish make sure you get them with fat included, makes a world of difference. It doesn't matter if your etouffee comes out lighter than what I've posted, it's all good! Experiment and enjoy eating your disasters. None are horrible. If you don't like a lot of spice go easy on the cayenne and only put one teaspoon in your Emeril's Creole seasoning mix and add more to your taste. Can always add but never take it away. Bon Appetite!

Rate

This is the color of the finished etouffee that I prefer. It can be made lighter by not letting your roux get as dark as I outlined in the directions.

Bon Appetite!

prep time 40 Min

cook time 45 Min

method Stove Top

yield 3-5 serving(s)

Ingredients

2-3 pounds shrimp or crawfish (crawfish with fat included)
1 cup https://www.justapinch.com/recipes/side/side-rice-side/davids-perfect-rice.html per serving
1 cup blonde roux https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/first-you-have-a-roux.html
4 large yellow onions
4-5 stalks celery stalks
1 large bell pepper
6*8 cloves garlic
1 bunch green onions
8-12 cups seafood stock (if you can't find any, you can boil the shrimp shells) or use chicken stock
4 - bay leaves dried or fresh
2-3 tablespoons add to your tastes https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/emerils-essence-creole-seasoning-make-your-own.html

How To Make david's louisiana shrimp/crawfish etouffee

Step 1

Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further.

Step 2

While roux is still hot and on med-high heat add all of the Holy Trinity (onions, celery, bell pepper) and garlic. Continue to cook until onions, celery and bell peppers are tender. It helps to sweat the aromatics if you sprinkle a few pinches of salt over the top of this before mixing it with a heavy wooden spoon.
Step 3

Everything is now tender add 2 cups of stock and stir until smooth, then add two more cups of stock and bay leaves and stir until blended
Step 4

Continue at a simmer for about minimum 30-45 minutes before adding your shrimp or crawfish. Cook another 10-15 minutes, now it's ready to serve.
Step 5

Finished and ready to serve. You can either serve over rice, pasta of any shape even mashed potatoes. I like to either pour over rice or put a cup of rice on top in the center and garnish with fresh chopped parsley or chopped green onions Serve with fresh or hot french bread
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