Shrimp & Crab Etoufee Recipe

Name: Shrimp & Crab Etoufee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs peeled, deveined large shrimp (16-20 count); 1 lb fresh crab meat drained and flaked; 1/4 cup butter; 2 tbls olive oil; 1/4-1/3 cup flour; 1 large onion chopped; 1 red pepper chopped; 1 hot pepper chopped; 1 cup minced celery; 3 tbls chives chopped; 5 garlic cloves minced; 16 oz chicken or fish stock; 1/2 cup dry white wine; 1/2 cup scallions chopped; 1/2 tsp cayenne pepper; 2 tbls creole seasoning (try to make your own, the commercial stuff is to salty); 2 tbls tomato paste; 3 tbls worcestershire sauce; 1/2 tsp hot sauce if needed; salt to taste; 1 tsp black pepper; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1 bay leaf; 6 cups of good long grain rice; 2 or 3 tbls cilantro chopped for garnish

Servings: persons

2 lbs peeled, deveined large shrimp (16-20 count)
1 lb fresh crab meat drained and flaked
1/4 cup butter
2 tbls olive oil
1/4-1/3 cup flour
1 large onion chopped
1 red pepper chopped
1 hot pepper chopped
1 cup minced celery
3 tbls chives chopped
5 garlic cloves minced
16 oz chicken or fish stock
1/2 cup dry white wine
1/2 cup scallions chopped
1/2 tsp cayenne pepper
2 tbls creole seasoning (try to make your own, the commercial stuff is to salty)
2 tbls tomato paste
3 tbls worcestershire sauce
1/2 tsp hot sauce if needed
salt to taste
1 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
6 cups of good long grain rice
2 or 3 tbls cilantro chopped for garnish

1
Start rice, it should take 30 min to cook.
2
Spread shrimp out on paper towels, pat dry, salt, pepper and sprinkle with a little of the cajun seasoning. Melt butter and olive oil in large pot over medium high heat. Add half of the garlic and sweat for a minute, try not to burn. Add shrimp cooking in butter. Do not cook all the way, you are trying to infuse the butter and garlic flavor. Only cook for a couple of minutes. Remove shrimp and garlic from pan and cover. Add more butter to pan if you think you need it. Add flour to pan to make a roux. Try to get a medium colored roux. About 7 or 8 minutes, do not let it burn.
3
Add onion, white part of scallions, peppers and celery and sweat for about 5 minutes, do not burn. Add the rest of the garlic for the last minute.
4
Add everything else but the shrimp and crab. Simmer together for about 10 minutes. If the sauce looks too thick, add more wine or stock. If too thin though, don't add flour.
5
Check for seasoning and adjust if needed.
6
Add the shrimp and crab meat. cook for about 5 minutes or until heated all the way through. Remove bay leaf and serve over rice.

2280

kcal

Calories

Fat

291

Carbs

120

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 26 ingredients. The key ingredients include: 2 lbs peeled, deveined large shrimp (16-20 count), 1 lb fresh crab meat drained and flaked, 1/4 cup butter, 2 tbls olive oil, and more.

Yes, Shrimp & Crab Etoufee 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.

Shrimp & Crab Etoufee

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