Crab and Shrimp Etouffee Recipe

Name: Crab and Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) butter; 1/3 cup all purpose flour; 2 cup chopped yellow onions; 1 rib celery chopped; 2 large garlic cloves, peeled; 1/3 cup seeded and chopped red bell peppers; 1/3 cup seeded and chopped green bell peppers; 1 cup water; 2 pounds medium-size shrimp, peeled and devined; 1 1/4 teaspoon salt; 1 teaspoon Tabasco brand garlic pepper sauce; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped green onions green and white parts; 1/4 cup chopped fresh parsley leaves; 2 pounds jumbo lump crabmeat, picked over for shells and cartilage; Hot cooked long grain white rice (see Notes)

Servings: persons

1/2 cup (1 stick) butter
1/3 cup all purpose flour
2 cup chopped yellow onions
1 rib celery chopped
2 large garlic cloves, peeled
1/3 cup seeded and chopped red bell peppers
1/3 cup seeded and chopped green bell peppers
1 cup water
2 pounds medium-size shrimp, peeled and devined
1 1/4 teaspoon salt
1 teaspoon Tabasco brand garlic pepper sauce
1/2 teaspoon freshly ground black pepper
1/4 cup chopped green onions green and white parts
1/4 cup chopped fresh parsley leaves
2 pounds jumbo lump crabmeat, picked over for shells and cartilage
Hot cooked long grain white rice (see Notes)

1
In a large, heavy pot, over medium-low heat, melt the butter, then add the flour.
2
Stirring often, cook until the foam subsides and the mixture turns a golden color, like sandpaper, 10 to 12 minutes (see Eula Maes advice on making a roux).
3
Add the yellow onions, celery, and garlic.
4
Cook, stirring often, until soft and golden, about 15 minutes.
5
Add the bell peppers and cook, stirring occasionally, for 5 minutes.
6
Add the water and stir to blend until the mixture thickens.
7
Add the shrimp and stir to mix.
8
Cook, stirring occasionally until the shrimp turn pink, 5 to 7 minutes.
9
Add the salt, Tabasco, and black pepper and continue to cook for 5 to 7 minutes longer.
10
Add the green onions, parsley, and crabmeat.
11
Dont stir or youll break up the crabmeat.
12
Gently shake the pot, cover, and simmer for 5 minutes.
13
Turn off the heat and let it rest (with the lid on the pot) for about 5 minutes.
14
Serve over the rice in soup or gumbo bowls.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup (1 stick) butter, 1/3 cup all purpose flour, 2 cup chopped yellow onions, 1 rib celery chopped, and more.

Yes, Crab and Shrimp Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Shrimp Etouffee

How did you like this recipe?

Frequently Asked Questions