2 lbs raw, deveined shrimp (tails off) OR 3 lbs crawfish tails if you can find them!
2 sticks butter
1 cup flour
1 cup chopped yellow onions
1/2 cup chopped green onions
1 heaping cup chopped celery
3/4 cup chopped green bell pepper
1/2 cup minced fresh parsley
1 tbsp minced garlic
1 14-5 oz can diced tomatoes with green chilies (Rotel or other brand)
2 - 3 cups seafood stock
1/2 tsp cayenne pepper
2 tbsp Tony Chachere's Cajun Seasoning
2 tbsp Worcestershire sauce
1-2 tsp Louisiana hot sauce (I love Crystal hot sauce)
Assemble all ingredients before starting to cook!
Melt the butter in a large heavy-bottomed pot over medium/high heat. Once melted and bubbling, sprinkle the flour over top and mix with a rubber spatula until a smooth paste forms. If your paste is very thin, add a little bit more flour. Keep stirring and cooking over medium heat until roux turns the color of peanut butter. It will smell nutty and delicious.
Add the chopped onions, celery, green onions, bell pepper, garlic and parsley to the hot roux. Cook the vegetables until they soften---about three to five minutes. Stir continuously.
Add the diced tomatoes and chilies along with seafood stock. Add additional stock if mixture looks too thick (I added extra). It should be thick, but be a sauce-like or stew-like consistency. Mix well so there are no lumps.
Add cayenne, Tony Chachere's, Louisiana hot sauce and Worcestershire sauce and stir well. Bring mixture to a boil and slide in shrimp. Reduce heat to low and simmer until shrimp are done, about 15 minutes.
Serve Étouffée with rice, mashed potatoes and/or crusty rolls for dipping with extra Louisiana hot sauce on the side!
1 hour (includes time to prep all ingredients)