Seafood Etouffee
Dive into the vibrant flavors of the classic Southern dish, Seafood Etouffee, a rich and hearty Creole masterpiece that combines succulent shrimp and optional crawfish tails with a velvety roux-based sauce. Bursting with aromatic vegetables like onion, bell pepper, and celery, and infused with Cajun seasoning, paprika, and thyme, this recipe delivers bold, authentic taste in every bite. Simmered to perfection with seafood stock and tangy diced tomatoes, this comforting dish is traditionally served over fluffy white rice, making it ideal for any occasion that calls for warm, satisfying flavors. Garnished with fresh parsley and green onions, and customizable with a splash of hot sauce for an extra kick, Seafood Etouffee is your ticket to a true taste of Louisiana. Whether you’re hosting a dinner party or craving a weeknight escape, this deeply flavorful seafood stew offers an irresistible combination of spice and soul.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 3 cups seafood or chicken stock
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails (optional)
- 4 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups white rice, cooked
- hot sauce (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Sprinkle in the flour and whisk constantly to form a roux. Cook for 8-10 minutes, stirring frequently, until the roux is a deep golden brown color.
Add the diced onion, bell pepper, celery, and garlic to the roux. Stir well and cook for 5-7 minutes, until the vegetables are softened.
Stir in the canned diced tomatoes, seafood or chicken stock, Cajun seasoning, paprika, thyme, and bay leaf. Bring the mixture to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and let the sauce simmer for 20 minutes, allowing the flavors to meld together.
Add the shrimp and crawfish tails (if using) to the pot. Stir well and cook for 5-7 minutes, until the seafood is cooked through and no longer translucent.
Taste the etouffee and adjust the seasoning if necessary with additional Cajun seasoning, salt, or pepper.
Stir in the sliced green onions and chopped parsley, reserving a small amount for garnish.
Serve the seafood etouffee over a bed of cooked white rice. Garnish with the reserved green onions and parsley.
Optionally, serve with hot sauce on the side for added heat.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1694 mg | 565% | |
| Sodium | 8440 mg | 367% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 25.0 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4524 mg | 96% | |
*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.
