Seafood Etouffee Recipe

Name: Seafood Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces peeled shrimp; 1/2 cup butter; 1/2 cup flour; 1 (10 ounce) can tomatoes and green chilies; 1 3/4 cups water; 2 medium carrots, peeled and sliced into 1/4 inch pieces; 1 stalk celery, sliced into 1/2 inch pieces; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/8 - 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 6 ounces crabmeat, drained; 3 cups hot cooked rice

Servings: persons

12 ounces peeled shrimp
1/2 cup butter
1/2 cup flour
1 (10 ounce) can tomatoes and green chilies
1 3/4 cups water
2 medium carrots, peeled and sliced into 1/4 inch pieces
1 stalk celery, sliced into 1/2 inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon dried basil
1/2 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
6 ounces crabmeat, drained
3 cups hot cooked rice

1
In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
2
Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
3
With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
4
Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.

889

kcal

Calories

Fat

132

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.

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

You need 15 ingredients. The key ingredients include: 12 ounces peeled shrimp, 1/2 cup butter, 1/2 cup flour, 1 (10 ounce) can tomatoes and green chilies, and more.

Yes, Seafood 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.

Seafood Etouffee

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