Beazell's Cook Book

Shrimp or Crawfish Etouffee

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Shrimp or Crawfish Etouffee  




4 tablespoons unsalted butter

1 1/2 cups onions, finely chopped

1/4 cup celery, finely chopped

1/2 cup bell pepper, finely chopped (love red & yellow)

2 tablespoons Beazell's Cajun Seasoning

2 pounds crawfish tail meat or 2 lbs. shrimp (peeled & deveined)

1/4 cup flour

1 1/2-2 cup crawfish or seafood stock

1/4 cup minced garlic

2 tablespoons fresh thyme, chopped

2 teaspoons Worcestershire sauce

Dash hot sauce

Pinch of salt and pepper

1/2 cup green onions, thinly sliced

2 tablespoons parsley, minced

1 tablespoon fresh lemon juice



Melt the butter in a large cast iron skillet; add the onions, bell pepper, celery, and 1 Tablespoon of Beazell's Cajun Seasoning, sauté until all the veggies are wilted and translucent. Add the crawfish tail meat or shrimp, the remaining Beazell's Cajun Seasoning and sauté until the tails let go of some of their liquid; cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes. You're making a reddish brown roux.

Add a small amount of the crawfish or seafood stock, stir well to form a paste, add the remaining stock very slowly, whisking constantly. Bring to a boil, then turn the heat down to a simmer. You may need a little more stock, but the end result should be the consistency of gravy, not too thick, not too thin.

Add the garlic, thyme, Worcestershire, and hot sauce, a little salt and black pepper. Simmer for 20-30 minutes.

Add the green onions and parsley; simmer for 5-10 minutes more. Stir in the lemon juice and adjust Beazell's Cajun Seasoning to taste. Serve over cooked rice.


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