Cajun Shrimp and Crabmeat Étouffée, a Taste of NOLA!

Bring a taste of The Big Easy
to your dinner table with this
delicious spicy dish!

 

French for “smothered,” étouffee (ay-too-fay) is one of the tastiest dishes of Southern Louisiana cuisine.  It's a classic New Orleans dish that sounds fancy, and one that you should try if you haven't.

“Smothered” food in the South refers to food that’s cooked in a robust gravy and that can and should be served “smothering” a mound of rice.  It is always rich.

The recipe begins with sautéing the holy trinity of vegetables ~ chopped onions, celery and bell pepper, bringing out the traditional flavors of Cajun/Creole-style cuisine.

Speaking of Cajun/Creole cuisines ~ here are some distinct differences:  Cajun cuisine is country food, using oil and flour for a roux, usually with no tomatoes in the dish; while Creole cuisine is city food, with a roux of butter and flour, including tomatoes in the dish.  Check it out here...

Many people think that this type of dish from New Orleans has to be spicy and hot.  The truth is that the real flavor comes from the holy trinity and a savory roux, a cooked mixture of equal parts flour and fat (vegetable oil or butter) which makes the dish a rich dark brown.  Once the roux is done, the rest is easy and well worth the effort it takes.

It’s hard to beat a better meal than a pot of shrimp and crabmeat étouffée over rice!  What’s not to love?

You'll feel like you're in the Big Easy with this tasty étouffée!

Shrimp and Crabmeat Étouffée

Printable recipe

Ingredients:

½ cup vegetable oil

½ cup flour
2 cups white onion, chopped
2 ribs celery, chopped
½ cup green bell pepper, chopped
3 cloves garlic, minced
2½ cups sodium-reduced vegetable broth
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon cayenne pepper
1-2 teaspoons Tabasco
1½ pounds shrimp, peeled and deveined
1 pound lump crabmeat
¼ cup chopped green onion tops
2 tablespoons butter
3 cups cooked white rice

Method:

To make the roux:

Whisk together oil and flour in a large heavy saucepan (Dutch oven is great) over medium to medium-low heat.

Using a wooden spoon to stir, stir continuously for 20-25 minutes, until mixture turns a dark caramel color.  It should darken very slowly.  If it darkens too fast, lower the heat.  The roux will burn if the heat is too high or if you don’t stir continuously.  Be sure to really stir all the way to the edges of the pot.  Keep stirring continuously to prevent sticking.  If black specks appear, discard and start over. 

Proceeding with étouffée:

Turn heat to low and add onion, celery, and green pepper to roux.  It will start to sizzle and darken some in color.  Cook about 2 minutes or more, until vegetables are tender.

Add garlic and cook 30 seconds.

Add broth, lemon juice, salt, cayenne pepper and Tabasco; bring to a boil and simmer 15 minutes.

Add shrimp and cook 3 minutes.

Add crabmeat and green onion, gently stir in and cook 5 minutes or so.

Turn heat off and add butter, stir to combine.

Serve hot over rice.

Laissez les bons temps rouler!.. Let the good times roll!  

Enjoy!