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

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


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!  


Trisha's Potato Salad - Simply the Best!

simple is the best way to go 
when it comes to recipes!

When I'm not pressed for time, I like to try more complicated recipes containing a wide variety of ingredients ~ and, I especially like it when they turn out good and delicious.

But, we're definitely not into nouvelle cuisine here. It makes me think of Julia Child's quote, "If it's beautifully arranged on the plate ~ you know someone's fingers have been all over it." It always looks like a still-life painting to me and is too pretty to consume.

That's why I wanted to try Trisha Yearwood's potato salad recipe. It's basic down-home goodness!

Impossibly Easy French Apple Dessert Squares

Apples and cinnamon, oh my! 

This is a really close cousin to Dutch apple pie, actually maybe more like a crisp, and  there’s no crust to roll out!  French apple dessert has a buttery crust, and is packed with apples, cinnamon and nutmeg.  

Tasty Sour Cream Skillet Cornbread

Take a guess...

what's more American than

apple pie.

It's cornbread, of course!

The English brought apple pie to our shores, but the Powhatan Indians taught the early immigrants how to parch, grind, and then mix the corn with boiling water to make "johnny cakes." 

Light and Crispy Fried Catfish a la Air Fryer

It was love at first bite when I started cooking with my air fryer about a year ago, and it continues to amaze me how easy it is to operate and how delicious and crisp the food is.

I’ve made a variety of foods in it from a whole chicken to vegetables to frozen french fries.  Food cooks faster in it, browns better and crisps up on the outside perfectly.

This time I air fried catfish.  Panko, the light and crispy Japanese bread crumbs, is one of the secrets to creating crispy catfish in the air fryer.  I have also used cornmeal instead of Panko and the results are just as delicious and crispy.  Substitute your favorite herbs and spices for the seafood seasoning to vary the fish. 

Baked Chili-Lime Chicken Kabobs

It may be Spring according to the calendar, but by looking around outside now, it's still Winter for sure ~ thanks to the sleet/snow/wind combo over the weekend, we have another 3" snow on the ground yet again...

Because of the above, it's not grilling season here yet, so our chicken kabobs came from the oven.


Spring is on hold for yet another day here; what's with this chilly 26°with snow on the ground, and it's still coming down...

Whatever, it's that time of year ~ Springtime! ~ and asparagus is popping up all over, especially at the grocery store!

Most of the time, Bill and I like it steamed with a little salt and pepper, nothing more or roasted.  Then other times, that all takes a back seat to my creamed asparagus. 

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
Read more at:
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...
May 5, 2004...

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014



Total Pageviews