Crawfish, Shrimp and Lump Crabmeat Etouffee
Rich and creamy, this Cajun classic is for serious shellfish lovers only.
Étouffée is from the French word meaning "smothered" and the seafood in this traditional dish is smothered in a rich and delicious sauce.
- ½ cup Butter
- 2 cup Chopped Onion
- 2 Celery Stalks
- 2½ cup Low Sodium Chicken Broth
- ¼ cup All Purpose Flour
- 1 lb Crawfish Tails
- 3 T Fresh Lemon Juice
- 3 T Lemon Juice, Bottled
- ½ tsp Salt
- 1 tsp Cayenne Pepper
- 2 tsp Tabasco Sauce
- 1 lb Peeled and Deveined Shrimp
- 1 lb Lump Crab Meat
- ¼ cup Chopped Green Onion Tops
- ¼ cup Chopped Parsley
- 3 cup Cooked White Rice
- Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
- Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
- Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes. Serve over rice.