About this dish
Shrimp or crawfish smothered in a rich, roux-based Cajun sauce, served over rice.
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Ingredients
🦐600g shrimp or crawfish tails
🌾1/2 cup flour, for roux
🫑1 bell pepper, chopped
🧅1 onion, chopped
Method
Serves 41
Make a dark roux from flour and oil, cooking slowly until deep brown.2
Add the holy trinity of onion, celery, and bell pepper, cooking until softened.3
Add stock and simmer until thickened.4
Add the shrimp or crawfish and cook until just done.5
Serve over white rice.✓ What Makes it Authentic
Étouffée is a Louisiana Cajun and Creole dish, its name meaning 'smothered' for the way the seafood is cooked in thick sauce.
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