Crab and Shrimp Etouffee Recipe

[Dom]

have this crab dish

Ingredients:​

For the Étouffée:​

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, finely chopped
• 1 bell pepper (green or red), finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 1/2 cups seafood stock (or chicken stock)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (adjust to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1 pound shrimp, peeled and deveined
• 1 pound crab meat (preferably lump or claw meat)
• 2 green onions, sliced (for garnish)
• Chopped fresh parsley (for garnish)

For Serving:​

• Cooked white rice
• Optional: Sliced lemons and extra hot sauce

Instructions:​

1. Make the Roux:
   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, for about 10-15 minutes, until the mixture turns a deep golden brown. This is your roux.
2. Cook the Vegetables:
   • Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened.
3. Add Garlic and Tomatoes:
   • Stir in the minced garlic and cook for another minute. Add the diced tomatoes (with their juice) and tomato paste, mixing well.
4. Add Liquids and Seasonings:
   • Gradually add the seafood stock, stirring continuously to incorporate it into the roux mixture. Add the Worcestershire sauce, hot sauce, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Bring to a simmer and let it cook for about 10 minutes to allow the flavors to meld and the sauce to thicken.
5. Add Shrimp and Crab:
   • Stir in the shrimp and cook for about 5 minutes, or until the shrimp turn pink and are cooked through. Gently fold in the crab meat, being careful not to break it up too much. Cook for an additional 3-5 minutes, just until the crab is heated through.
6. Adjust Seasoning:
   • Taste the étouffée and adjust the seasoning with more salt, pepper, or hot sauce if needed.
7. Serve:
   • Spoon the étouffée over cooked white rice. Garnish with sliced green onions and chopped fresh parsley. Serve with lemon wedges and extra hot sauce if desired.

Enjoy your delicious crab and shrimp étouffée! This dish pairs wonderfully with a side of crusty bread to soak up all the flavorful sauce.

 

[jannababe]

This Crab and Shrimp Etouffee recipe looks absolutely delicious! I love the blend of flavors and can't wait to try it. Your step-by-step instructions make it seem so easy. Thanks for sharing this amazing recipe!

 

[zoeyy]

Sounds amazing! Can’t wait to try it with some crusty bread. Perfect combo!

 

[Mui]

This crab and shrimp étouffée sounds amazing... love how rich and flavorful it looks! Thanks for sharing the recipe, I’m totally excited to try it out!

 

[KarenDeel]

Yum, this Crab and Shrimp Etouffee sounds like a seafood lover's dream! Can't wait to try this for dinner—love that rich, savory sauce!