Iron Skillet Shrimp and Crawfish Etouffee Recipe:

Written By: admin - Sep• 26•14

I love trying new recipes, and my husband and I were watching Duck Commander before the dynasty and we watched Phil cook this Etouffee, it looked amazing and because my daughter bought me Ms Kays Cookbook, I went there to see if the recipe was in there and it was however it was different from how they did it in the show so we decided to try and recreate what they did in the show…Not sure if we were spot on but we wete close and this recipe was amazing, I listed what we used a bit different but totally worked…Hope you enjoy as well..


Iron Skillet Shrimp and Crawfish Etouffee Recipe:

  • 1 Stick Butter
  • ½ cup flour (approx)
  • ½ half cup water
  • 1 green bell pepper
  • 1 onion
  • 2 celery stalks
  • 2 carrots
  • 1 can of stewed tomatoes
  • 5 cloves garlic
  • 6-12 oz of crawfish
  • 1 lb shrimp
  • 1 tablespoon of Everglades Spicey seasoning (or your favorite cajun/cayenne)
  • 1 tablespoon parsley

Chop the vegetables up and combine with garlic in a bowl, chop, but keep the tomatoes separate. Make a rue in your cast iron skillet (I used a stick of butter and about half cup of flour or so). Once the rue is at a nice pudding texture, add the bowl of vegetables and water, then let them cook down until partially soft. Add the stewed tomatoes and let it heat back up. Add the shrimp and crawfish, stir.  Add the seasoning and parsley, reduce the heat and cover.  Let simmer for about 10-15 minutes, stirring regularly.

Serve over white rice and enjoy.


Recipe inspired by Miss Kay from Duck Commander..  Phil’s Crawfish Etouffee


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