dinner · everyday
Crawfish and shrimp étouffée pasta
A dark roux étouffée with crawfish and shrimp, tossed through pasta.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains milk, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the fat and flour over medium heat, stirring, until the roux is the color of peanut butter, about 10 minutes.
-
2
Add onion, pepper and celery and cook until soft, 6 minutes. Add the garlic.
-
3
Whisk in the stock and Creole seasoning and simmer 10 minutes until thick.
-
4
Add crawfish and shrimp and cook 3 minutes until the shrimp turn pink.
-
5
Toss with the cooked pasta and a splash of pasta water. Finish with scallions and hot sauce.
