Crab-and-Shrimp Étouffée

I love this recipe. I use a 24 oz bag of frozen shrimp and a small can of lump crabmeat. I use ketchup instead of tomato paste. I reduce the Creole seasoning because I don’t have the low salt version in my pantry. I added sone smoked paprika, chili powder and garlic powder and file instead. Increased hot sauce by a tsp. The roux is fabulous. I make this one over and over. I’m from New Orleans, I usually cook “free hand” but this is one of the only recipes I follow.

I made the recipe exactly as written except left out the crabmeat.  It turned out pretty well.  My veggies were a little firm, might have been better to cut them smaller.

First time making it - very good! Lots of seafood in every bite, but not bad. 

Flavor was okay. I'm from the South so I've had good etouffe. I'll probably never make it again because it still isn't what I'm looking for. But cut the seafood in half or more. Roux to shrimp and crab was off.

Wow this is good! Expensive, but great for a dinner party or special occasion. Served with creole tomato salad and Bananas Foster for dessert-a Naw'leans treat

Delicious, but pricey to make so I used this recipe for a special dinner. Made with jalapeno corn cakes, delish!!! Will definitely make again!

Wow! This was better than the étouffée I had AT a creole restaurant! Mine was a touch thick and I just added a bit more wine and broth and...did I say wow? This one went into my keep pile.

YUM...........EASY AND DELISH!!

I made this tonight and it was great. i did not have dry white wine so I used ginger ale and a squeeze of lemon instead. I also did not have shrimp or crab so I used chicken but everything else was the same

I omitted the crab meat and it was still delicious.

Love, love, love this recipe. I've made this quite a few times now and the only change I make to it is to reduce the amount of shrimp. Three lbs. of seafood for 4-6 servings is just too much in my opinion. No insult intended to those who are accustomed to this amount of protein. I also add some cayenne because my husband wants everything to be spicy.

I make this recipe often using only shrimp & it's great! Being f/ south LA, I can tell you this is authentic in flavor & ingredients! bon appetit!

Excellent dish and not at all difficult to make. I made this for my dinner party and it was a big hit. Like the previous reviewer, I added Old Bay seasoning and cut down on the cayenne. I made it early and simply heated it just before serving. A keeper and will add it to my permanent recipes. Delish!!

Loved this! Nice change of pace. Swapped creole seasoning for cajun. I don't like tom sauce so I left that out completely and I didn't have raw shrimp on hand (raw would be best) so I used pre-cooked and added them at the end. I also added 1 tsp. Old Bay seasoning for seafood flavor that I missed because of using pre-cooked shrimp. This was easy and delicious.

My husband loves this dish and likes it pretty spicy. I usually just add some cayenne, which gives it the heat without altering the taste too much. I make this a lot, and when I have Dungeness crab leftover from cracked crab, I'll toss that in. Delish!!

Excellent recipe I've made a couple of times. Wonderful flavor and was a big hit at my last dinner party. Anxious to make it again!