La. Seafood Étouffée Recipe
Jumbo Lump Crabmeat, Jumbo Shrimp and Crawfish Tails in Étouffée Sauce Served With Steamed Rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Étouffée Sauce
In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery (the 'holy trinity') and sauté until softened, about 5 minutes.
- 2
Add Aromatics
Stir in minced garlic and sauté for an additional minute until fragrant. Add the tomato paste and cook for another 2 minutes, stirring frequently.
- 3
Simmer the Sauce
Pour in the chicken or seafood stock, and add Cajun seasoning, bay leaf, salt, and black pepper. Bring to a simmer, reduce heat to low, and let it cook for 15 minutes, stirring occasionally.
- 4
Add Seafood
Gently fold in the crabmeat, shrimp, and crawfish tails. Simmer for an additional 5-7 minutes until the shrimp are cooked through and everything is heated.
- 5
Serve
Remove the bay leaf and serve the seafood étouffée over steamed rice. Enjoy your delicious LA Seafood Étouffée!
