Crab-and-Shrimp Étouffée

14 Reviews
ADD YOUR REVIEW
Ralph Anderson
Prep Time
20 Mins
Cook Time
27 Mins
Yield
Makes 4 to 6 servings
August 2007
RECIPE BY Southern Living

Ingredients

  • 2 pounds unpeeled, medium-size raw shrimp*
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 2/3 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 3 garlic cloves, minced
  • 1 (14-oz.) can chicken broth
  • 1/3 cup dry white wine
  • 1/4 cup chopped green onions
  • 1 tablespoon low-sodium Creole seasoning
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 (16-oz.) container fresh crabmeat, drained and flaked
  • 5 cups hot cooked long-grain rice
  • Garnish: chopped fresh flat-leaf parsley

How to Make It

Step 1

Peel shrimp; devein, if desired.

Step 2

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.

Step 3

Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.

Step 4

Stir in crabmeat; cook, stirring often, until thoroughly heated.

Step 5

Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.

Step 6

*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.

Step 7

Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.

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Ratings & Reviews

First time making it - very good!

JimBill
October 19, 2016
First time making it - very good! Lots of seafood in every bite, but not bad. 

Too much seafood

KayMalan
December 14, 2015
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.

teafortwo's Review

teafortwo
June 12, 2014
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

runningcook's Review

TisReese
January 24, 2013
Delicious, but pricey to make so I used this recipe for a special dinner. Made with jalapeno corn cakes, delish!!! Will definitely make again!

TisReese's Review

cookiegirl10
January 20, 2013
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.

lyanna's Review

FieryRebel
July 07, 2012
YUM...........EASY AND DELISH!!

KayMalan's Review

lyanna
May 15, 2012
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

FieryRebel's Review

jmarie958
May 14, 2012
I omitted the crab meat and it was still delicious.

cookiegirl10's Review

ActingOnStage
February 21, 2012
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.

jmarie958's Review

HollyRae
February 21, 2012
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!