Seafood Etouffee

"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!"
 
Seafood Etouffee created by Lacy S.
Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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).
  • 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.
  • Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Joe E.
    Cut flour in half. Just made it for first time and way to starchy
     
  2. Mike In WNY
    Seafood Etouffee Created by Mike In WNY
  3. Mike In WNY
    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.
     
  4. jenny butt
    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) ( "Recipe#94088" )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
     
  5. Lacy S.
    Seafood Etouffee Created by Lacy S.
Advertisement

Find More Recipes