LOUISIANA SEAFOOD ETOUFFEE Recipe
Jumbo shrimp, crawfish tails and lump crabmeat cooked in Etouffee sauce served with steamed rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Base
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.
Add Garlic and Flour
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.
Create the Sauce
Gradually add the chicken broth, stirring constantly to avoid lumps. Add the Cajun seasoning, bay leaf, salt, and black pepper. Bring to a simmer.
Add Seafood
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.
Serve
Remove the bay leaf, adjust seasoning if needed, and serve the etouffee over the cooked white rice.
