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Cajun Crawfish and Shrimp Etouffe

In this video, you’ll see how to make crawfish and shrimp étouffée. A Cajun classic, this thick, rich seafood stew is nice and spicy with cayenne pepper, hot sauce, and seafood seasonings. You’ll see how to make the perfect roux and develop complex flavors in the tomato-based sauce. Frozen peeled shrimp and crayfish tails make the job easy. Watch the video, then get RHONDA35’s top-rated recipe for Cajun Crawfish and Shrimp Etouffe. Serve over steamed rice with hushpuppies on the side.

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  • Ruth Campo

I have lived in southern Louisiana my entire life, this video and recipe are very good. For this dish I prefer a light roux as shown here and the instructions are done well. It should be noted that for stews and gumbo the roux should be darker. How dark is a matter of preference, but the one here is considered a "blond" roux. To achieve a darker roux you only need to be patient and continue with constant stirring until it's the desired color then remove immediately. Never step away from a roux on the burner because it will burn,not may, will. If for any reason you must step away remove the pan also. Normally you find this dish made with one or the other, shrimp or crawfish, but this is a good way to stretch your seafood budget. My favorite is Crawfish Etouffe' and my favorite way to stretch the enjoyment of crawfish is to reserve 1 cup of the Etouffe' keep it cold at least a day and let the flavors meld. When you're ready, create your favorite creamy cheese sauce, season with garlic