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.

Ingredients:

  • ⅓ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 small green bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium fresh tomatoes, chopped
  • 2 tablespoons Louisiana-style hot sauce
  • ⅓ teaspoon ground cayenne pepper (Optional)
  • 2 tablespoons seafood seasoning
  • ½ teaspoon ground black pepper
  • 1 cup fish stock
  • 1 pound crawfish tails
  • 1 pound medium shrimp, peeled and deveined

Directions:

Step 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.

Step 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.

Step 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.