Shrimp & Crab Etouffee

"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."
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Ready In:




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

Questions & Replies

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  1. 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!
  2. 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


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