Kia Damon, culinary director of Cherry Bombe, makes Crawfish and Shrimp Étouffée with pasta in the Munchies Test Kitchen. She sautés onions, bell peppers, and celery, before making a duck fat roux, which gets mixed together with shellfish stock and creole seasoning. The sauce comes together by adding Worcestershire sauce, heavy cream and hot sauce and is then combined with al dente fettuccini, shrimp and crawfish, for a creamy shellfish pasta with a cajun kick.
Check out the recipe here: https://www.vice.com/en_us/article/jged8y/crawfish-and-shrimp-etou
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