# Crawfish and Shrimp Étouffée **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [December 17, 2016, 8:46pm UTC](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125 "2016-12-17T20:46:29Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Post date:** [December 17, 2016, 8:46pm UTC](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125/1 "2016-12-17T20:46:29Z")
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. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/a665e249a99dd60314b0a9bc851397a9193bfa66.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/a1c5885a3eaed74c63d16ac68af85b2fc7f52a8a.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/1694cb64c302ab79dd7c4423e57de48c93e467af.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/25ff1dd69fe723579574781d680da3d40ed58d3d.jpg) ---
**Author:** ![RobertV](https://avatars.discourse-cdn.com/v4/letter/r/d6d6ee/32.png) [@RobertV](https://community.anovaculinary.com/u/RobertV)\ **Post date:** [December 17, 2016, 9:21pm UTC](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125/2 "2016-12-17T21:21:55Z")
That looks delicious! I am definitely going to try this one. 🙂 ---
**Author:** ![HunterC](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/hunterc/32/878_2.png) [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Post date:** [December 19, 2016, 6:48pm UTC](https://community.anovaculinary.com/t/crawfish-and-shrimp-etouffee/3125/3 "2016-12-19T18:48:55Z")
I agree with @RobertV 🙂 !