Crawfish, Shrimp and Lump Crabmeat Etouffee

Mark Boughton
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 65 mins

Étouffée is from the French word meaning "smothered" and the seafood in this traditional dish is smothered in a rich and delicious sauce.


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


  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.

Recipe courtesy of Tabasco guest chef Stanley Dry

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 380
  • Fat 14g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 180mg
  • Sodium 940mg
  • Potassium 370mg
  • Carbohydrate 27g
  • Fiber 1g
  • Sugars 2g
  • Protein 36g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 15%