Iron Skillet Shrimp and Crawfish Etouffee Recipe:
- 1 Stick Butter
- ½ cup flour (approx)
- ½ half cup water
- 1 green bell pepper
- 1 onion
- 2 celery stalks
- 2 carrots
- 1 can of stewed tomatoes
- 5 cloves garlic
- 6-12 oz of crawfish
- 1 lb shrimp
- 1 tablespoon of Everglades Spicey seasoning (or your favorite cajun/cayenne)
- 1 tablespoon parsley
Chop the vegetables up and combine with garlic in a bowl, chop, but keep the tomatoes separate. Make a rue in your cast iron skillet (I used a stick of butter and about half cup of flour or so). Once the rue is at a nice pudding texture, add the bowl of vegetables and water, then let them cook down until partially soft. Add the stewed tomatoes and let it heat back up. Add the shrimp and crawfish, stir. Add the seasoning and parsley, reduce the heat and cover. Let simmer for about 10-15 minutes, stirring regularly.
Serve over white rice and enjoy.
Recipe inspired by Miss Kay from Duck Commander.. Phil’s Crawfish Etouffee