Mardi Gras Fat Tuesday recipes: Cajun crawfish and shrimp etouffe recipe

Mardi Gras 2012 is quickly approaching on Tuesday, February 21, 2012. Mardi Gras, also known as Fat Tuesday or Shrove Tuesday, is the last day of feasting before Lent begins on Ash Wednesday and this recipe for cajun crawfish and shrimp etouffe is a great recipe for your feast.

Ingredients

• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons Louisiana-style hot sauce
• 1/3 teaspoon ground cayenne pepper (optional)
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound medium shrimp - peeled and deveined

Preparations

1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

In Raleigh, you can find fresh ingredients at great prices at Food Lion,  Krogeror Lowe’s Foods. With locations all over the triangle, you can easily pick up what you need on the way home from work.

Editor’s note:

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

Your Fat Tuesday Mardi Gras feast will never be the same once you add this Cajun crawfish and shrimp etouffe to your menu. This is an easy (but time consuming) Mardi Gras recipe that works any time of the year!

© 2012 Amy Bittinger Kunkle, All rights reserved. No part of this article may be reproduced without prior permissions from the author or Clarity Digital Group LLC d/b/a Examiner.com
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