Shrimp & Crab Etouffee

Submitted by Jellyqueen

"This is a slightly modified version of a recipe I got out of the "Best of the Best from West Virginia" cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 6

ingredients

• 1 large onion
• 6 green onions
• 1 large green bell pepper
• 1 large red bell pepper
• 3 celery ribs
• 3⁄4 cup chopped parsley
• 6 garlic cloves
• 1⁄4 cup butter
• 3 tablespoons flour
• 1 1⁄2 lbs large raw shrimp, shells on
• 6 cups water
• 1 tablespoon seafood seasoning
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon black pepper
• 1 tablespoon chicken bouillon granule
• 1 lb crabmeat
• extra salt
• cooked rice or angel hair pasta

directions

1. In a food processor, finely chop onions.
2. peppers, celery, parsley, and garlic.
3. Melt butter in a large pot over med-high heat.
4. Add flour to make a roux and stir constantly until light brown (about the color of peanut butter).
5. Add the chopped vegetables and let them cook until soft, about 30 minutes.
6. Stir occasionally to prevent sticking.
7. While this is cooking, peel and devein shrimp.
8. Save the shells and make a stock by boiling them in the water and seafood seasoning 8-10 minutes, then strain.
9. When the veggies are done, add stock and stir.
10. Simmer, then add remaining seasonings (be sure to taste before adding the salt, it is real easy to add too much salt).
11. About 15 minutes before you are ready to eat, add the crab and shrimp.
12. Cook until shrimp are tender; don't over cook- they will get tough.
13. Serve over cooked rice or angle hair pasta.

Reviews

[bobbijebens]

This recipe is delicious and flavorful. Having lived in the south, I prefer to make it with crawfish instead of shrimp and crab. In MN we are able to buy frozen crawfish at Walmart. I strain the crawfish and put hot water in the crawfish package to get the oil and bits left behind and use that for the stock. I also use creole seasoning instead of cajun and serve over plain rice. My father-in-law said he would order it in a restaurant - and he doesn’t like onions! NOTE: the roux is short 1 tbsp of flour. A roux should be equal fat and flour. I made this 3 times and each time I ended up thickening it with cornstarch and feeling like I failed because it should be thicker. At 3am it hit me that the roux was the problem. So I made another bit of roux and added it to the etouffee and now it is perfect!

 

[Pot Scrubber]

Oh dear, woman! This was exceptional. I followed the ingredients exactly, but changed a few things. I boiled the shrimp stock first- and then sauteed the veggies lightly. I added the veggies to the stock to release some of their juices to it. I made the roux seperately and added it later. I only did this because I tend to burn the roux if cooked with the veggies...It is just how I am, I am afraid. I have a dozen etoufee' recipes and this is just as good- but perhaps easier- than most. Good recipe, dear. Thank you