Louisiana Crawfish & Shrimp Etouffee

First made on March 31, 2016 and it was great. A bit spicy.


1 C (2 sticks) butter – [Original recipe called for 3/4 C and the extra butter made it very rich along with the broth rather than just water.]
1 large onion, chopped
4 cloves garlic, chopped
1/4 C all-purpose flour
1 large green bell pepper, chopped
1 lb. boiled crawfish tails
1 lb. of boiled shrimp – re-seasoned with seasoning used in Shrirmp & Grits recipe
3 T tomato sauce
1 can of chicken broth
6 green onions, chopped
salt and pepper to taste
2 T Best Stop’s Cajun seasoning from Scott, LA. [Very spicy. Warmed up two days later it was too hot for even Kelley. Original recipe called for 1.5 T.]


  1. Melted the butter in the large red cast-iron, enamel lined, braiser over medium heat. Added the onion and green pepper, and saute until onion is transparent.
  2. Stir in the garlic, and cook for a minute.
  3. Stir in the flour until well blended.
  4. Gradually stir in the tomato sauce and chicken broth.
  5. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat.
  6. Turn off until Tom get’s home.
  7. Since we were using the crawfish tails and shrimp that were already cooked during our Easter crawfish boil they were added just long enough to warm.
  8. Served over hot cooked rice with chopped green onions as a garnish.

This recipe was derived from one at AllRecipes.com – Click here.

Print Friendly, PDF & Email