• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crayfish-Scallop Etouffe

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1/2 c Flour
  • 1/4 c Vegetable oil
  • 1 c Chopped yellow onions
  • 1/2 c Chopped celery
  • 1/2 c Green pepper
  • 1/2 c Chopped green onions
  • 4 tb Chopped garlic
  • 1/2 Stick butter
  • 1 lb Cleaned crayfish tails
  • 1/2 lb Bay scallops
  • 2 c Crayfish stock
  • 8 Splashes tabasco or to taste
  • 1 ts Cajun Magic seasoning; or to
  • -taste


To make a roux, cook the flour and oil over medium heat until the flour-oil
mixture is medium brown. Take off the heat and add 1/2 cup of the chopped
vegetables and stir until it cools down. Saute the garlic and chopped
vegetable in the butter for 2 minutes. Add the seafood and cook slowly for
20 to 30 minutes. Add the crayfish stock and bring to a boil. Add the roux
until of preferrred consistency. Season with Tabasco and Cajun Magic to
taste. Note: Cajun Magic is the brand name of 12 seasoning's put up by Paul
Prudhomme of K-Paul's Restaurant in New Orleans. It can be bought in good
speciality stores all over the country. It consists of salt, pepper,
marjoram garlic, thyme, oregano, cayenne, powdered onion and sage.



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