Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeWe’re taking summer comfort food to the max with this delicious seafood recipe by @creoleseoul.
Ingredients
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1lb crawfish tails
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1lb medium shrimp
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¼ cup diced onions
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¼ cup diced bell peppers
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¼ cup diced celery
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½ cup vegetable oil
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¾ cup flour
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3 cups, seafood, shrimp or chicken stock
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½ lb (2 sticks) butter
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1 cup chopped green onions
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½ cup chopped parsley
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3 cups cooked rice
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Tony Chachere’s Creole Seasoning, to taste
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Garlic Powder, to taste
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Onion Powder, to taste
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Italian Seasoning, to taste
- Clear
Directions
- Heat oil over high heat in a heavy bottomed or cast-iron skillet until it begins to smoke. Whisk/stir in flour until fully combined. Reduce heat to medium and while stirring constantly until roux is the color of peanut butter.
- Turn off heat and stir in the holy trinity and seasonings and allow to cook for about 5 minutes.
- In a separate deep, heavy bottomed pot, bring 2 cups of stock to a boil and whisk the roux into the stock until thoroughly dissolved.
- Reduce heat to medium-low and cook until flour taste is gone. Continue stirring occasionally and season to taste. Remove from heat and set aside.
- In your original skillet (clean it out first), melt 1 stick of butter over medium heat. Stir in the crawfish, shrimp, and green onion, and sauté for about 1 minute, or until shrimp turn pink. Add in the remaining stick of butter and remaining cup of stock and stir until butter is melted.
- Pour buttery seafood mixture into the stock boil and whisk to combine. Increase heat to high until étouffée is boiling, then back down to a simmer, stirring occasionally. Reduce heat to low and cover for 30 minutes, stirring occasionally and continuing to season to taste. While étouffée is simmering, cook rice per package instructions.
- To serve, add ½ cup of rice to a plate or bowl, topped with the étouffée and chopped parsley garnish.
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