Crawfish and shrimp etouffee

We're taking summer comfort food to the max with this delicious seafood recipe by @creoleseoul.

This Crawfish Etouffee is loaded with succulent crawfish tail meat spiced with Cajun seasonings, and simmered in a rich, buttery roux. Like gumbo and jambalaya, this Southern seafood delight originated in Louisiana, a region known for its flavorful cuisine.

Shrimp and Crawfish Etouffee is a classic Cajun dish. The secret is in the roux. Crawfish and shrimp are slowly simmered in a light roux sauce with garlic, onion, bell pepper and Cajun spices.

This recipe, which should be served over hot rice, comes for Golden G. Richard, III, a self-proclaimed “haute Cajun” from Jennings and New Orleans, Louisiana who is a professor in the Department of Computer Science with a joint appointment in the Center for Computation & Technology. He was heavily influenced by Paul Prudhomme’s recipes for étouffée, and just about everything else. Earlier this year, Richard won a $3.4 million cybersecurity training grant from the National Science Foundation.

Cajun Shrimp Étouffée is a classic Louisiana dish featuring tender shrimp smothered in a rich, flavorful sauce with bold Cajun spices, served over rice.

Cajun Shrimp Etouffee is a traditional New Orleans recipes that combines the delicious flavors of Cajun cuisine and seafood seasoning.

Experience the flavors of New Orleans with this simple and delicious Shrimp Étouffée recipe. Perfect for a family meal, this spicy shrimp dish is easy to prepare and packed with authentic Cajun taste.

Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further. While roux is still hot and...

Crawfish, Shrimp, and lump crabmeat etouffee - perfect to try for a meal for myself & not a picky son

In 4qt pot (I prefer cast iron), melt butter. Add onion, bell pepper. Saute til crisp-tender. Once veggies have cooked down, add soups and frozen crawfish. Season w/ salt,...