Crawfish, Shrimp and Lump Crabmeat Etouffee

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 7/29/2020

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.

1 hr 15 min Prep: 15 min Cook: 1 hr
Serves: 8 Save

Ingredients (15)

  • 1/2 cup butter
  • 2 cup onions, chopped
  • 2 stalk celery, finely chopped
  • 2 1/2 cup reduced-sodium chicken broth
  • 1/4 cup flour
  • 1 pound cleaned crawfish tails
  • 3 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon Cayenne pepper
  • 2 teaspoon Tabasco sauce
  • 1 pound peeled and deveined shrimp
  • 1 pound lump crabmeat
  • 1/4 cup chopped green onion tops
  • 1/4 cup chopped parsley
  • 3 cup cooked white rice

Directions

  1. Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
  2. Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
  3. 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.

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Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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