Shrimp Crab Etouffee
Dive into the vibrant flavors of Louisiana with this Shrimp Crab Etouffee, a rich and savory seafood stew that’s perfect for cozy dinners or special occasions. This classic Cajun dish features plump shrimp, tender lump crab meat, and the “holy trinity” of onion, bell pepper, and celery, all simmered in a deeply flavorful roux-based sauce seasoned with paprika, cayenne, thyme, and bay leaves. Enhanced with a hint of garlic and diced tomatoes, this etouffee comes together beautifully over a bed of fluffy white rice. The dish is finished with fresh parsley, green onions, and an optional dash of hot sauce for a bold, spicy kick. Ready in just an hour, this recipe combines authentic Southern cooking techniques with wholesome ingredients, making it an irresistible option for those who crave hearty, comfort-food cuisine.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 large yellow onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken stock or seafood stock
- 1 14.5-ounce can canned diced tomatoes
- 2 leaves bay leaves
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 0.5 pound lump crab meat
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
- 1 to taste hot sauce (optional)
Instructions
In a large, heavy-bottomed skillet or Dutch oven, melt the unsalted butter over medium heat.
Sprinkle the flour into the melted butter and whisk continuously to create a smooth roux. Cook the roux, stirring constantly, for about 10-12 minutes or until it turns a medium golden brown color. Be careful not to let it burn.
Add the chopped onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until aromatic.
Gradually pour in the stock, whisking constantly to avoid lumps forming in the roux.
Add the canned diced tomatoes (with their juices), bay leaves, paprika, cayenne pepper, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally to thicken and develop flavors.
Add the shrimp to the pot and cook for 5 minutes, or until they turn pink and are fully cooked through.
Gently fold in the lump crab meat and let it warm through for 2-3 minutes. Be careful not to break up the crab meat too much.
Remove the bay leaves and stir in the green onions and fresh parsley.
Serve the etouffee over cooked white rice, garnishing with additional parsley and a splash of hot sauce if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1087 mg | 23% | |
*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.
