Louisiana Seafood Étouffée Recipe
Jumbo lump crabmeat, jumbo shrimp and crawfish tails in etouffée sauce. Served with steamed rice
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Ingredients
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Seafood and Sauce
Method
Preparation
- 1
Make the Étouffée Sauce
In a large skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and celery (the 'holy trinity' of Cajun cooking) and sauté until soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- 2
Add Flour and Stock
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned. Gradually whisk in the chicken stock, ensuring no lumps form.
- 3
Season the Sauce
Add the cayenne pepper, paprika, salt, and black pepper to the sauce. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
- 4
Add Seafood
Gently fold in the crabmeat, shrimp, and crawfish tails to the sauce. Cook for an additional 5-7 minutes until the shrimp are cooked through and the seafood is heated.
- 5
Serve
Spoon the étouffée over a bed of steamed white rice and garnish with sliced green onions. Serve hot.
