Crawfish, Shrimp, and Crabmeat Étouffée

Recipe from

Coastal Living


1/2 cup butter
2 large onions, chopped
2 celery stalks, chopped
2 cups chicken broth
1/4 cup all-purpose flour
1 pound crawfish tail meat
2 tablespoons lemon juice
Salt to taste
Cayenne pepper to taste
Hot sauce to taste
1 1/2 pounds shrimp, peeled and deveined
1 pound lump crabmeat, drained and picked
1/4 cup chopped green onion tops
1/4 cup chopped fresh parsley
Hot cooked rice


Melt butter in a Dutch oven over medium heat; add onions and celery. Sauté 10 minutes or until softened.

Meanwhile, whisk together broth and flour in a small bowl until smooth. Add to onion mixture. Bring to a boil, reduce heat, and simmer 30 minutes or until thickened. Add crawfish; cook 15 minutes. Add lemon juice, salt, cayenne pepper, and hot sauce. Add shrimp, and cook 5 minutes. Add crabmeat, and cook 5 minutes or until heated through. Add green onion and parsley. Serve over hot cooked rice.

Stanley Dry, New Iberia, Louisiana,

Coastal Living

June 2008
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