You are here: Home » Recipes » Shellfish Etouffee Shellfish Etouffee Recipe by Favorite Recipes Press Yield 4 servings This is a wonderful shellfish entree. PrintEmail Ingredients 6 ounces wild rice2 tablespoons butter -- Salt and pepper to taste2 cups heavy whipping cream1 cup sour cream16 -- shucked oysters with liquor16 -- (21- to 25-count) shrimp, peeled and deveined1/4 cup (1/2 stick) butter16 -- crawfish tails1 cup chopped tomato -- Cajun spice mix to taste1/2 cup thinly sliced scallions16 -- scallops, cut into halves Instructions Cook the rice using the package directions. Stir in 2 tablespoons butter and season with salt and pepper. Cover to keep warm. Cook the whipping cream in a saucepan until reduced by one-third; stir in the sour cream. Cover to keep warm. Plump the oysters in the liquor and drain. Saute the shrimp in 1/4 cup butter in a skillet. Add the crawfish tails, tomato and Cajun spice and cook for 2 minutes. Stir in the cream mixture, scallions, scallops and oysters. Simmer for 2 minutes. Taste and adjust the seasonings. Ladle over the rice in bowls or in the center of a rice mold. Recipe by Klaus Bertram, Executive Club. Recipe reprinted with permission from Energy Services of Pensacola’s Fiesta Seafood Cookbook: A Taste of Pensacola (Energy Services of Pensacola, Florida, 2009).