Seafood Etouffee Recipe

Cooking Directions

1. 1

   Prepare the Roux

   In a large heavy pot or Dutch oven, heat the olive oil and butter over medium heat. Once melted, stir in the flour to make a roux.

2. 2

   Cook the Vegetables

   Continue to cook the roux, stirring frequently, until it turns a dark brown color, about 15-20 minutes. Add the onion, bell pepper, celery, and garlic, and sauté until the vegetables are tender.

3. 3

   Add the Broth and Seasonings

   Gradually whisk in the chicken broth, ensuring there are no lumps. Add cayenne pepper, paprika, thyme, bay leaves, salt, and black pepper. Bring to a simmer.

4. 4

   Add Seafood

   Once the mixture is simmering, add the shrimp, crawfish tails, and lump crabmeat. Cook for an additional 5-7 minutes, or until the shrimp are cooked through.

5. 5

   Serve

   Remove bay leaves before serving. Serve the etouffee over steamed rice and garnish with sliced green onions.