How to Cook Crawfish Shrimp Étouffée Pie

How to Cook Crawfish Shrimp Étouffée Pie

Crawfish Shrimp Étouffée

Love seafood and spicy food? Crawfish shrimp étouffée is the answer!

Moving miles away from home (Louisiana), I was craving something really spicy! While Austin, Tx is the mecca of food trucks it is not necessarily known for seafood. Therefore, I was definitely going to tap into my hometown cravings and cook crawfish shrimp étouffée. Luckily I have found a gem, which is a small meat market in town, owned by a Baton Rouge native called Stuffed, that I trust buying crawfish from. Purchasing all of the seafood I needed I went to cooking, chere! Inspired by food shows on youtube (Untitled Show by Action Bronson), and listening to bounce music (Big Freedia, Katey Red, Magnolia Shorty), I created the final product. Familiar smells and warm feelings invaded my kitchen. Down below I am sharing a recipe for a good time and a satisfied stomach.

Disclaimer: If you are not fond of spicy food use only half of recommended cayenne pepper.

Crawfish and Shrimp Étouffée

Ingredients:

  • 2 Sticks Chopped Celery
  • 1/2 tsp Flour
  •  1 Tbsp Cayenne
  • 1/2 Tbsp Parsley
  • 1/2 Chopped Onion
  • 1 Chopped Clove Garlic
  • 1/2 Chopped BellPepper
    • Can of Golden Cream of Mushroom                                                 
    • Small Can of Tomato Sauce                                                             

     First, you create your roux ahead of time. While there are a lot of crawfish étouffée recipes that do not use roux I wanted to teach you the most accurate way to cook an étouffée. Seems like many people are getting away with not using roux but not on my page! To continue, you will start with pouring the flour in a small saucepan and season with cayenne pepper and cajun seasoning and let it cook for about 10 minutes continuously stirring.

   Finally, once the flour turns a dark brown you will transfer it to a large saucepan combining all of the vegetables so it simmer with the roux. Once the vegetables cook down with the roux add the can of tomato sauce and golden cream mushroom and let it turn into a creamy sauce.

Then add a bag of crawfish tails and half a bag of frozen and let it simmer for 20 minutes allowing the sauce to thicken and grasp all of the flavors from the seasoning to create crawfish shrimp étouffée.

Pie Crust:

So due to the amount of étouffée filling in the pie, I used a Pyrex and purchased additional pie crust dough instead of a pre-made pie crust. The pie crust was thick so I topped the pie with a puff pastry sheet so that the top is flaky and soft. Hence my preference you can always just buy a frozen pie crust already made and just fill the pie with less étouffée.

Brush the top with melted butter for a more golden finish. (Most noteworthy part is decorating your pie to your liking and making it your own style. Rather it be leaves or flowers it could be anything you desire.)

Bake on pre-heated oven of 375 degrees for 30-35 minutes until golden.

Rice Dressing:

  • 1/2 Cup Jasmine Rice
  • Whole tub of Savoie’s Rice Dressing mix
  1. Cooking both separately then combine!

 

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See you later chère!

 

1 Comment
  • Leftover Celery Soup Great For Any Time of the Year - 44MG
    Posted at 20:11h, 31 January Reply

    […] or roux; which I cook a lot in Southern Louisiana cuisine, where you can also find when I cook How to make Crawfish Shrimp Étouffée Pie. So when I found Brad Leone’s recipe on bonappetit.com I was all for it and tweaked it a […]

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