Crawfish and Shrimp Etouffee

20 Min.
15 Min.
6
Ingredients
8
tablespoon unsalted butter
8 tablespoon unsalted butter
¼
cup all-purpose flour
¼ cup all-purpose flour
1
pound cooked crawfish tails
1 pound cooked crawfish tails
1
pound cooked shrimp
1 pound cooked shrimp
1
cup diced white onion
1 cup diced white onion
½
cup diced green bell pepper
½ cup diced green bell pepper
1
tablespoon minced garlic
1 tablespoon minced garlic
1
tablespoon Better Than Bouillon® Roasted Chicken Base mixed with 2 cups hot water
1 tablespoon Better Than Bouillon® Roasted Chicken Base mixed with 2 cups hot water
2
tablespoons The Original “Louisiana” Brand Hot Sauce™
2 tablespoons The Original “Louisiana” Brand Hot Sauce™
1
tablespoon salt free Cajun seasoning
1 tablespoon salt free Cajun seasoning
Directions
  1. Add the butter to a saucepan and melt over medium high heat. Add the flour, whisk and continue to cook for 3 - 5 minutes.
  2. Add the onion, bell pepper, and garlic to the pan and cook for 3 - 4 minutes more. Add the chicken broth, Hot Sauce, and Cajun seasoning to the pan and stir until smooth. Add the shrimp and crawfish tails and simmer for 4 - 5 minutes.
  3. Remove the pan from the stove and serve immediately with cooked rice.

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