Total Time
Prep 5 mins
Cook 45 mins

I am from Texas but my HS sweethearts father is cajun so I picked up some recipes from him and I love all the flavors and spices. This is one of my favorites

Ingredients Nutrition


  1. In large pot melt the butter and stir in flour and cook over low heat, stirring constantly for 15-20 minutes until browned.
  2. Stir in the undrained rotel, stock, and celery, chopped onion, basil, bay leaves, salt, garlic, and a little cayenne. Bring the mixture to a rolling boil, stirring frequently. Reduce heat and simmer about 30 minutes until vegetables are tender. Add additional cayenne if desired.
  3. While simmering, add the shrimp, crawfish and crabmeat and cook uncovered for 5 to 7 minutes, until the shrimp is cooked thoroughly.
Most Helpful

I had some seafood stock on hand from another 'Zaar recipe so wanted to try this, and it did not disappoint!! I made this with my friend Annette who grew up in N'awlins and she said it was fabulous (although she described it as more creole than etoufee because of the Rotel tomatoes this calls for, but -- who cares -- we licked the pot clean!!) We did use one whole chopped onion, double the fresh garlic, a good sprinkling of Tony Chachere's Cajun spice in lieu of the cayenne and the salt, and a mixture of canned lump crab, fresh shrimp and crawfish. Served over brown rice with salad and garlic bread. I need to go back and rate the seafood stock recipe since we all agreed the homemade stock made the difference.

CAFrogley June 04, 2009

I'm from Texas and live in Texas, but lived in Mandeville LA for 6 months (1983) and fell in love with cajun and creole food. This etoufee was awesome. The only changes I made was I used a powder roux instead of the flour and creole seasoning instead of salt and a bit more garlic. Liked the crunchyness of the vegetables as well. Served over green rice (brown) (Rachael Ray). Will make again and again. Thanks for posting.

Wing-Man March 05, 2009