JesseEatzA performance-driven take on the Louisiana classic, featuring succulent shrimp and crawfish in a rich, roux-based sauce served over fluffy rice.
Melt butter in a large heavy-bottomed skillet or dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, for about 8-10 minutes until you achieve a blonde roux (the color of peanut butter).
Don't walk away from the roux; it can burn quickly!
Add the onion, celery, and bell pepper (the holy trinity) to the roux. Sauté until the vegetables are softened and the onions are translucent.
The moisture from the veggies will stop the roux from darkening further.
Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
Slowly whisk in the seafood stock and Worcestershire sauce. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon.
Fold in the shrimp and crawfish tails. Simmer for 5-6 minutes until the shrimp are pink and cooked through.
Serve the étouffée over portions of hot cooked rice and garnish generously with sliced green onions.
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.
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