Crawfish and Shrimp Étouffée

Most of this recipe was non-sous vide, but I cooked some shrimp @ 130 for 30 minutes after seasoning with some creole seasoning and added it to the final étouffée. The rest of the recipe is pretty simple, just a lot of prep/dicing/etc. So worth it though.

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That looks delicious! I am definitely going to try this one. :slight_smile:


I agree with @RobertV :slight_smile: !

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