Cajun Etouffe
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Cajun Etouffe

Submitted by: Nadine Slis

Prep Time: 20 Minutes

Cook Time: 1 Minute

Servings: 6

Tasty Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. Serve over brown rice.


    1 c. fish stock

    1 green onion

    1 lbs. shrimp

    1 lbs. crawfish

    1/3 c. coconut oil

    1/4 c. spelt flour

    1 sml. green bell pepper

    1 med. onion

    2 clove garlic

    2 stlk. celery stalk, fresh, organic

    2 crushed tomatoes, canned

    2 tbsp. hot pepper sauce

    1/3 tsp. cayenne pepper

    2 tbsp. seasoning or spices of your liking


  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 bell pepper, onions, garlic, and celery to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes, fish stock and green onion and season with the seafood seasoning. Reduce heat to low, and simmer for about 30 minutes, stirring occasionally. 3.Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the shrimp first if they are raw. Cook for about 5 minutes and add the crawfish and cook for 5 minutes longer.

*Serve over rice if you prefer. Add 1 carb for 1/2 cup of rice.