Shellfish Etouffee

  • Yield: 4 servings


6ounces wild rice
2tablespoons butter
-- Salt and pepper to taste
2cups heavy whipping cream
1cup sour cream
16-- shucked oysters with liquor
16-- (21- to 25-count) shrimp, peeled and deveined
1/4cup (1/2 stick) butter
16-- crawfish tails
1cup chopped tomato
-- Cajun spice mix to taste
1/2cup thinly sliced scallions
16-- scallops, cut into halves


  1. 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.
  2. 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).