Crawfish and Shrimp Etouffee
-
Prep
20 min. -
Cook
15 min. -
Serves
6
| 8 Tbsp | unsalted butter |
| ¼ cup | all-purpose flour |
| 1 cup | diced white onion |
| ½ cup | diced green bell pepper |
| 1 Tbsp | minced garlic |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base mixed with 2 cups hot water |
| 2 Tbsp | The Original Louisiana Brand Hot Sauce |
| 1 Tbsp | salt free Cajun seasoning |
| 1 lb | cooked crawfish tails |
| 1 lb | cooked shrimp |
Add the butter to a saucepan and melt over medium high heat. Add the flour, whisk and continue to cook for 3 - 5 minutes.
Add the onion, bell pepper, and garlic to the pan and cook for 3 - 4 minutes more. Add the chicken broth, Hot Sauce, and Cajun seasoning to the pan and stir until smooth. Add the shrimp and crawfish tails and simmer for 4 - 5 minutes.
Remove the pan from the stove and serve immediately with cooked rice.
