Seafood Etouffee Over Saffron Rice Recipe
Make Seafood Etouffee Over Saffron Rice Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood Etouffee
Saffron Rice
Method
Seafood Etouffee
- 1
Step 1: Sauté the Vegetables
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- 2
Step 2: Add Garlic and Flour
Stir in the minced garlic and cook for an additional minute. Sprinkle the flour over the mixture and cook, stirring constantly, for about 2 minutes to create a roux.
- 3
Step 3: Pour in the Stock
Gradually add the seafood stock while stirring to prevent lumps. Mix in the diced tomatoes, cajun seasoning, salt, and black pepper.
- 4
Step 4: Simmer and Add Seafood
Bring the mixture to a simmer, then add the shrimp and crab meat. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- 5
Step 5: Finish with Green Onions
Stir in the sliced green onions and adjust seasoning if necessary. Remove from heat and set aside.
Saffron Rice
- 6
Step 1: Prepare the Rice
In a medium saucepan, combine the long-grain rice, water, saffron threads, and salt. Bring to a boil over medium-high heat.
- 7
Step 2: Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
- 8
Step 3: Fluff and Serve
Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.