Jumbo shrimp, crawfish tails and lump crabmeat cooked in Etouffee sauce served with steamed rice.

In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Prepare the Base

Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to combine, cooking for 2-3 minutes until lightly browned.

Add Garlic and Flour

Gradually add the chicken broth, stirring constantly to avoid lumps. Add the Cajun seasoning, bay leaf, salt, and black pepper. Bring to a simmer.

Create the Sauce

Once the sauce is simmering, add the shrimp, crawfish tails, and crabmeat. Stir gently and cook for about 5-7 minutes until the shrimp are opaque and cooked through.

Add Seafood

Remove the bay leaf, adjust seasoning if needed, and serve the etouffee over the cooked white rice.

Serve

Jumbo shrimp, peeled and deveined

Crawfish tails, drained

Lump crabmeat, drained

louisiana seafood etouffee

Recipe information

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