I don’t normally use pre-made spice mixes. When I do, it’s usually because I don’t already have everything on hand to make them. This was my first time making crawfish etoufee, so I figured I’d better use a mix from someone who knows what they are doing. They don’t give crawfish tails away, ya know?I’ve been known to buy crawfish etouffee from the Yat’s Cajun Creole restaurant that is near our house. They make outstandingly good etouffee. And I have to say that this version using Autin’s seasonings came out pretty good, too.
Crawfish or Shrimp Etouffee
- 1 package Autin's Etouffee mix
- 3 cups chicken broth 2 1/2 cups if using shrimp
- 1 pound cooked crawfish tails or raw shrimp peeled
- 1 tablespoon butter
- Salt and pepper
- 2 cups rice cooked
- Warm broth in a large sauce pan.
- Add the etouffee mix and stir.
- Bring to a boil, stir, and reduce to a simmer. Cook for 8-10 minutes, stirring often.
- Add crawfish or shrimp.
- Bring to a boil. Reduce to a simmer.
- Add butter. Cook for 15 minutes, stirring often.
- Season with salt and pepper.
- Serve over rice.