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

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! 



38 comments:

  1. You have no idea how long I haven't had crab :-((( This looks so good, Pam.

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    Replies
    1. Hope you change that soon, Angie, try this! :-)

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  2. Pam, My wife would love this etouffee and she has ordered it down in New Orleans. As for myself, I can't get past anything with bell peppers in it...weird I know. Take Care, Big Daddy Dave

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    Replies
    1. Glad she would like it, Dave! I get you with the bell peppers though, I feel the same about cooked carrots. Take care

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  3. Yes indeed, your shrimp and crabmeat étouffée sounds great. A dish I haven't had in years.

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    Replies
    1. Thanks, Karen! We love it, it's a tasty dish with a bit of NOLA for sure.

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  4. You really could please almost anyone with this !

    best... mae at maefood.blogspot.com

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    Replies
    1. Hi Mae! Yes, it's a hit around here for sure!

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  5. Looks really good Pam - good color. I'm becoming more of a fan of rice with stuff on it.

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    Replies
    1. Thanks, Larry! It's easy and most people like it.

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  6. Interesting read about Cajun/Creole cuisines.
    I don't eat shrimps and crab meat, but the rest of the ingredients in your recipe are capable of turning anything into a delicious dish.

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    Replies
    1. Thanks, Duta! Yes, it would work with other meat too. The sauce is great!

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  7. I love anything Cajun,looks so good☺

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    Replies
    1. Me too, Natalia! Only thing better would be to actually be in NOLA and eat it!☺

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  8. Thank you Pam , I am going to try this for sure. When you make the roux do you use a large or small pot. I have never made anything like this before.

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    Replies
    1. Hi Gerlinde! Like the first sentence under roux, a large pot, I use a Dutch oven. It's perfect as roux tends to splatter a little and pot needs to hold all the seafood easily. Hope you try it, it's spicy goodness!

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  9. I agree that étouffee is one of the best dishes going. I've made it with shrimp before (in fact that's how I normally make it), but have never thought to add crab to the mix. But I will! Good stuff -- thanks.

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    Replies
    1. Thanks, John! I like it with or without crab, but it definitely adds a little to the dish. Good stuff, for sure! Take care

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  10. The only issue with this is that it's not crawfish étouffee.
    Yet somehow I know better than to ask for that and I know you're going to tell me to either make it myself or hop on a plane to NOLO.

    ReplyDelete
    Replies
    1. Hi Son! Yep, I know you love crawfish and have made étouffée with it, but I'm not that adventurous yet! You're right on spot about what I'd say! I'd love to be on a plane to NOLA now, but know you're looking forward to your next adventure instead of being in New Orleans! xoxo

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  11. Yes indeed! I could eat a big bowl of this any day. The spicer the better :) Have a lovely weekend Pam. Happy grilling!

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    Replies
    1. Woo hoo, Tricia! Spicy is good! Have a great weekend and Happy Grilling to you!

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  12. Your etouffee sounds wonderful! I'm sure I'd have to tone down the spice for Bill, but I'd love it as is!!!

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    Replies
    1. Thanks, Liz! We like it a little spicy too. Take care

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  13. This is one of my husband's favorite dishes! I think it's time I try to make him happy and this sounds like the perfect way!

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    Replies
    1. Great, Abbe! It's a taste of NOLA! Thanks!

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    2. Wow Pam, now you're speaking my language! Looks scrumptious and you are tempting me to cook this today. Cheers!

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    3. Great, Marguerite! I know you know how to cook it, bet it's the best! Cheers!

      Delete
  14. I've never made an étouffée but it sounds wonderful! Those shrimp and the crab are calling my name!

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    Replies
    1. Thanks, Susan! It's pretty tasty! Take care

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  15. This looks SOOOO good!! I haven't had etouffee in years and would really enjoy some!

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    Replies
    1. Thanks, Amy! It's a wonderful thing!

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  16. Hi Claudia! Thanks, glad you like it too!

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● Households that have lost the soul of cooking from their routines may not know what they're missing: the song of a stir-fry sizzle, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.
— Barbara Kingsolver



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Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam





You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen


You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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