Recipe by princessshree85
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
Top Review by CAFrogley
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.
- 1 (11 ounce) can tomatoes and green chilies (rotel)
- 2 cups seafood stock or 2 cups chicken stock
- 12 ounces shrimp, peeled deviened
- 1⁄2 cup butter
- 1⁄2 cup flour
- 3 stalks celery, sliced thinly
- 1⁄2 cup yellow onion, chopped
- 1 teaspoon dried basil
- 2 bay leaves
- 1⁄2 teaspoon salt
- cayenne pepper
- 6 ounces crabmeat, drained or 6 ounces imitation crabmeat
- 6 ounces crawfish meat
- 1⁄2 teaspoon garlic (I buy the kind already crushed in the jar)
Directions See How It's Made
- In large pot melt the butter and stir in flour and cook over low heat, stirring constantly for 15-20 minutes until browned.
- 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.
- While simmering, add the shrimp, crawfish and crabmeat and cook uncovered for 5 to 7 minutes, until the shrimp is cooked thoroughly.