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Kearley in the Kitchen: Shrimp Crawfish Étouffée



Shrimp/Crawfish Étouffée

By Denise Dyer


  • 1 cup flour
  • 3/4 cup oil
  • 1 med  onion – chopped
  • 4 stalks of celery – chopped
  • 1 bell pepper – chopped
  • 1 bunch of green onion – chopped
  • 1 clove of garlic – minced
  • 2 tbsp of fresh parsley
  • 3 lbs shrimp/crawfish (shelled and deveined)
  • 1 can petite diced tomatoes
  • 1 1/2 cups  water
  • 2 tsp paprika
  • 1 tbsp of cajun seasoning
  • 1/2 teaspoon of cayenne pepper
  • 1 tsp salt
  • Salt and pepper to taste
  • 2 tbsp Frank Red Hot sauce for that kick!

In a large skillet over medium heat, make a roux- add flour and oil together stirring until blended continue to stir until the flour has browned to the color of peanut butter.

Add onions, celery, and bell pepper. Add the minced garlic. Cook until tender, about 10 minutes. Add tomatoes, cajun seasoning, paprika, salt, and three-quarters of the green onions and parsley, (Reserve last quarter for garnishing bowls at when serving). Cook 3 to 5 minutes. 

Now add shrimp/crawfish – cook 15 to 20 minutes, adding a little water at a time until the sauce thickens. 

Add more seasoning to taste.

Serve over rice and garnish with the remaining green onions and parsley.

ENJOY!! OooooooooWheee!

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