Creamy Shrimp & Crawfish Etouffee
This recipe holds just the right amount of spice and is BURSTING with flavor! It doesn't even taste like what I imagined! I really thought I was at a 5 star restaurant when I tried this! It is a must have around here!
- 1 Cast Iron Skillet
- 1 Chopping Knife
- 4 oz butter (1 stick) *Use Lard or Clarified Butter for Paleo
- 2 yellow onions chopped
- 2 stalks celery chopped
- 1 green bell pepper chopped
- 1 poblano pepper – roasted and chopped
- 4 garlic cloves minced
- 4 tablespoons all-purpose flour *Use Cassava Flour for Paleo or Gluten free
- Salt and pepper
- 2 cups chicken broth
- ¼ cup white wine *Apple Cider Vinegar for Paleo
- 2 lbs. large red shrimp peeled de-veined and thawed if frozen
- Rice or bread for serving
- In a large cast iron skillet, melt your butter over medium-high heat. Add your onions, celery, bell pepper, garlic, and poblano pepper. (See Note Below). Cook, stirring occasionally, until your vegetables are tender and lightly browned.
- Sprinkle your flour around the vegetable mixture. Do not put it all in one spot so that it doesn't clump together. Cook for 5 minutes.
- Add in your chicken broth, wine, and shrimp. (I cut my shrimp into bite size pieces and it allows you to have a bite of shrimp with almost every bite). Cook for 15 minutes. stirring occasionally, or until your shrimp turn a pink opaque color. Serve warm over rice or bread. Rice is always the go to in our house.
***If you don’t have an open flame to roast your poblano peppers, preheat your oven to 400 degrees F and place on a baking sheet. Cook for about 30 minutes, flipping once, or until the peppers begin to char on the outside. When you pull them out, put them inside a ziploc bag with a tablespoon of water. Seal it up and let it set for 10 minutes. This allows the skin to peel off easily. Dice and add to your mixture!
Tried this recipe?Let us know how it was!