Crawfish, Shrimp, and Crabmeat Étouffée

Crawfish, Shrimp, and Crabmeat Étouffée

Coastal Living JUNE 2008

  • Yield: Makes 6 servings


  • 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.


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Crawfish, Shrimp, and Crabmeat Étouffée recipe