Crab and Shrimp Saute Louisiana Style
Dive into the vibrant flavors of the Gulf Coast with this irresistible Crab and Shrimp Sauté Louisiana Style. This crowd-pleasing dish features tender shrimp, sweet lump crabmeat, and the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—all simmered in a buttery, garlic-infused sauce with a punch of zesty Cajun seasoning and bright lemon juice. A splash of Worcestershire sauce and a hint of hot sauce add depth and spice, creating a luscious, savory base that's perfect for spooning over fluffy white rice or sopping up with crusty French bread. Ready in just 40 minutes, this recipe is an ideal choice for anyone craving authentic Southern cuisine that’s as comforting as it is flavorful.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 1 lb Lump crabmeat, drained and picked over for shells
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Green bell pepper, finely diced
- 2 Celery stalks, finely diced
- 3 Garlic cloves, minced
- 2 tbsp Cajun seasoning
- 1 tsp Paprika
- 1 tsp Thyme leaves, fresh or dried
- 1 cup Chicken stock
- 2 tbsp Lemon juice, freshly squeezed
- 1 tsp Worcestershire sauce
- 1 tsp Hot sauce
- 2 tbsp Parsley, chopped
- optional Cooked white rice or French bread
- to taste Salt
- to taste Black pepper
Instructions
Melt the butter and olive oil in a large skillet over medium heat.
Add the chopped onion, green bell pepper, and celery, and sauté for 5-7 minutes until the vegetables are soft and fragrant.
Stir in the minced garlic, Cajun seasoning, paprika, and thyme leaves, cooking for an additional minute to toast the spices.
Pour in the chicken stock, lemon juice, Worcestershire sauce, and hot sauce. Stir to combine, then let the mixture simmer for 5 minutes to reduce slightly.
Add the shrimp to the skillet, arranging them in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque.
Gently fold in the lump crabmeat, being careful not to break up the pieces too much. Cook for another 2-3 minutes to warm the crab through.
Taste the sauce, then season with salt and black pepper as needed.
Sprinkle the chopped parsley over the dish and serve immediately with cooked white rice or crusty French bread on the side.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 9040 mg | 393% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 14.8 g | ||
| Protein | 221.2 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 860 mg | 66% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3750 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
