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    You are in: Home / Recipes / Seafood Etouffee Recipe
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    Seafood Etouffee

    Seafood Etouffee. Photo by Lacy S.

    1/2 Photos of Seafood Etouffee

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins's Note:

    Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!

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    Units: US | Metric


    1. 1
      In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
    2. 2
      Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
    3. 3
      With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
    4. 4
      Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.

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    Ratings & Reviews:

    • on February 03, 2013


      Very tasty recipe and easy to make. I doubled the tomatoes and green chilies. The roux is essential and makes this dish, do not rush it.

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    • on September 04, 2007


      FANTASTIC !!!.....I had a hard job stopping myself from test tasting this........In South Australia, we don't have tomatoes & green chillies, so I used a can of chopped tomatoes with basil & garlic in thick sauce........I also ommited the carrots, and used red,gren & yellow capsicums peppers instead as I had them on hand.........I used 1 tub Phillips CLAW crabmeat(227gm), prawns & cray tails(cooked, also had them at hand)........a mix of 1/2 fish stock & 1/2 chicken stock was used instead of water.......omitted cayenne pepper, and instead used my WEST INDIAN PEPPER SAUCE (to taste) ( "West Indian Pepper Sauce" )also added 1/4 tsp dried thyme,because I like it............this recipe made heaps, as I live alone, I was able to freeze some of this for my work meals.........thank you for posting and sharing this delicious recipe........Jenny B

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    • on May 10, 2007


      This is very good!! I doubled it to feed company. I served it with corn on the cob, crab cakes, and sliced french bread. The only thing I added was a tsp of garlic salt and some chicken bouillion cubes. Next time I will make it with chicken stock instead of water!! Thanks!

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    Nutritional Facts for Seafood Etouffee

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.0
    Calories from Fat 223
    Total Fat 24.8 g
    Saturated Fat 15.0 g
    Cholesterol 244.4 mg
    Sodium 1316.4 mg
    Total Carbohydrate 60.7 g
    Dietary Fiber 2.5 g
    Sugars 2.9 g
    Protein 31.9 g

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