Crawfish Shrimp and Lump Crabmeat Etouffee
Dive into the vibrant flavors of Louisiana with this Crawfish, Shrimp, and Lump Crabmeat Etouffee, a luxurious seafood dish that's steeped in Cajun and Creole tradition. This recipe combines buttery, golden-brown roux with the "holy trinity" of onions, bell pepper, and celery, layering in spices like paprika and thyme for a rich, aromatic base. Succulent crawfish tails, plump shrimp, and delicate lump crabmeat are gently simmered to perfection, creating a seafood medley that’s as satisfying as it is indulgent. Served atop fluffy white rice and garnished with fresh parsley and green onions, this etouffee is an irresistible comfort food dinner perfect for impressing guests or treating yourself to a taste of New Orleans. Whether you're craving a hearty weeknight meal or planning a celebratory feast, this dish is a must-try for seafood lovers.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons cajun or creole seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 4 cups chicken or seafood stock
- 2 tablespoons tomato paste
- 1 pound crawfish tails, cooked
- 1 pound shrimp, peeled and deveined
- 1 pound lump crabmeat, picked over for shells
- 4 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups hot cooked rice
- salt, to taste
- black pepper, to taste
Instructions
In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat.
Sprinkle in the flour, stirring constantly, to make a roux. Cook the roux until it turns a medium brown color, about 8-10 minutes, being careful not to burn it.
Add the diced onion, bell pepper, and celery to the roux and cook, stirring often, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cajun or creole seasoning, paprika, and dried thyme. Stir well to coat the vegetables in the spices.
Gradually whisk in the chicken or seafood stock, ensuring there are no lumps from the roux. Stir in the tomato paste until fully incorporated.
Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the etouffee thickens.
Add the crawfish tails and shrimp to the pot. Cook for 4-5 minutes until the shrimp turn pink and are fully cooked.
Gently fold in the lump crabmeat, being careful not to break up the pieces. Cook for another 2-3 minutes to warm the crabmeat through.
Taste the etouffee and season with salt and black pepper as needed.
Garnish with sliced green onions and chopped fresh parsley before serving.
Serve hot over cooked rice and enjoy your Crawfish, Shrimp, and Lump Crabmeat Etouffee!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 1571 mg | 68% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 995 mg | 21% | |
*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.
