EFK Kitchen Ready
EFK Shrimp or Crawfish Étouffée
A Louisiana-style étouffée built on butter, a light roux, the trinity, garlic, stock, and a restrained Cajun seasoning profile. Use crawfish tails when available or raw shrimp for the accessible EFK version; both finish over hot rice with scallions and parsley.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Melt butter in a heavy Dutch oven over medium-low heat. Whisk in flour and cook, stirring constantly, 5–8 minutes until the roux is light tan and smells nutty.
- 2. Add onion, bell pepper, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30 seconds.
- 3. Slowly whisk in warm stock. Add paprika, Cajun seasoning, cayenne if using, Worcestershire, and bay leaf. Bring to a gentle simmer.
- 4. Simmer uncovered 15–20 minutes until the sauce coats a spoon but is still loose enough to spoon over rice.
- 5. For crawfish: add the tails and cook only until hot, about 4–5 minutes. For raw shrimp: add them and simmer 3–5 minutes, until opaque and cooked through.
- 6. Remove bay leaf. Stir in lemon juice, parsley, and half the scallions. Taste and adjust salt, pepper, and seasoning.
- 7. Spoon over hot rice and finish with the remaining scallions.
Equipment
Staub Dutch oven or other heavy pot; whisk; wooden spoon; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer for shrimp version
Food safety & storage
Keep seafood refrigerated until use. For raw shrimp, cook to 145°F or until opaque and firm. If using cooked crawfish tails, heat them thoroughly without prolonged simmering. Refrigerate leftovers within 2 hours and use within 1–2 days.
View this recipe on the original EFK website ↗