Crawfish And Shrimp Etouffee




  • ½ cup (1 stick) butter
  • 1 small green bell pepper, diced
  • 2 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 can chopped tomatoes and chilies, mild
  • 1/3 tsp cayenne pepper
  • ground black pepper to taste
  • 1 can cream of mushroom
  • 1 can cream of shrimp
  • 1 lb crawfish tails
  • 1 lb medium shrimp - peeled and deveined


Heat the butter in a heavy skillet over medium heat. Add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and chilies, the cream of mushroom and the cream of shrimp. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. Season the sauce with cayenne pepper and black pepper, and add the crawfish and shrimp. Cook for about 10 minutes or until the shrimp are opaque.

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