1 pound of shrimp deveined
1 pound of crawfish tails
1 package of andouille sausage -sliced or chopped depending on your preference
1 small-medium onion diced
2 bell peppers diced
4-5 stalks of celery diced
3 cloves of garlic minced
1 1/2 stick of butter
1 14 oz can of diced tomatoes
1 32 oz container of chicken stock
2 teaspoon cayenne pepper
2 teaspoon oregano
2 teaspoons Louisiana hot sauce
1 bay leaf
2 teaspoons each salt and pepper
1 tablespoon chopped parsley
steamed rice for serving
1/2 cup of chopped green onions for garnish
1. In a large dutch oven or pot, melt butter over medium heat. Add in spoonfuls of flour until it gets to a peanut butter consistency
2. Add in garlic, bell pepper, onion, and celery. Stir continuously for about 5 minutes.
3. Add in can of diced tomatoes and stir about 2 minutes
4. Add in chicken stock and stir. Add in your spices. Remember, start off with the amount described and adjust to taste. I love it spicy so I add lots of hot sauce and cayenne pepper. Again, be careful with the salt and don't be afraid to use the salt. Add in shrimp and sausage and continue stirring until shrimp is cooked. You want to add in your crawfish last since it is already cooked.
5. Serve over rice and top with green onions.
*tip* if you want a thicker sauce you can melt some more butter in a small skillet and add flour to make more roux. Then, add into your pot. DO NOT try to add flour directly into the étouffée pot. You will get clumpy balls of flour in your etoufee!