JesseEatzA surplus-focused seafood classic with a generous double portion of rice to fuel high-output training sessions.
In a heavy-bottomed pot, melt butter and whisk in flour to create a blonde roux, stirring constantly until it smells nutty.
Add the diced onion, bell pepper, and celery to the roux and cook until the vegetables are translucent.
Slowly whisk in the seafood stock and Cajun seasoning, simmering until the sauce thickens into a velvety gravy.
Fold in the shrimp and crawfish tails, cooking for 3-5 minutes until the shrimp are pink and opaque.
Serve a massive double portion of rice (2 cups) topped with a generous ladle of the seafood étouffée.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.