Seafood Etouffe Recipe

Name: Seafood Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 scallions, chopped; 1 celery rib, cut in 1/2-inch slice; 1 medium green pepper, chopped; 1 fresh hot green chili pepper, minced; 2 garlic cloves, minced; 3 (15 ounce) canspeeled Italian tomatoes, undrained; 3 tablespoons tomato paste; ½ teaspoon salt; ½ teaspoon dried thyme; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon cayenne pepper; 12 ounces medium shrimp; 12 ounces scallops, quartered; 2 teaspoons cornstarch, dissolved in 1 Tblsp. water; 2 tablespoons chopped parsley; 4 cups hot cooked rice

Servings: persons

2 tablespoons olive oil
1 medium onion, chopped
3 scallions, chopped
1 celery rib, cut in 1/2-inch slice
1 medium green pepper, chopped
1 fresh hot green chili pepper, minced
2 garlic cloves, minced
3 (15 ounce) canspeeled Italian tomatoes, undrained
3 tablespoons tomato paste
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
12 ounces medium shrimp
12 ounces scallops, quartered
2 teaspoons cornstarch, dissolved in 1 Tblsp. water
2 tablespoons chopped parsley
4 cups hot cooked rice

1
In a large skillet, heat the oil over medium heat.
2
Add the onions, scallions, celery, bell and chile pepper, and garlic and cook, stirring often, until the onions are softened, about 6 minutes.
3
Transfer to 3 1/2 quart slow cooker.
4
Add the tomatoes with their juice, tomato paste, salt, thyme, basil, oregano, and cayenne pepper, and break up the tomatoes with the side of a spoon.
5
Cover and slow cook for 6 to 7 hours on low.
6
Increase the heat to high and stir in the shrimp and scallops.
7
Cook this until the seafood is firm, about 15 minutes.
8
Stir in the cornstarch mixture and cook just until thickened.
9
Sprinkle with the parsley and spoon over the hot rice (or pasta).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 3 scallions, chopped, 1 celery rib, cut in 1/2-inch slice, and more.

Yes, Seafood Etouffe 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.

Seafood Etouffe

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