Savory Shrimp and Crab Étouffée
Dive into the soulful flavors of Louisiana with this hearty Shrimp and Crab Étouffée recipe. Featuring succulent shrimp and, optionally, tender lump crabmeat, this dish is enveloped in a rich, roux-based sauce enriched with the freshness of vegetables and aromatic spices. It's perfect for serving on a bed of fluffy rice, making it a delightful meal for family gatherings or special occasions. Ensure to savor every bite of this Cajun classic, steeped in tradition and bursting with flavor.
N/A
Servings
240
Calories
17
Ingredients
Ingredients
butter
4 tablespoons (melted)
flour
3 tablespoons (for roux)
green onion
1/2 cup (chopped)
white onions
1 1/2 cups (chopped)
celery
1/2 cup (chopped)
tomato paste
1 teaspoon (mixed with stock)
fish or chicken stock
2 cups (can use bouillon)
peeled tomatoes
1 cup (chopped)
garlic cloves
2 (minced)
parsley
1/4 cup (chopped)
salt
2 teaspoons
black pepper
1/2 teaspoon
white pepper
1/2 teaspoon
cayenne pepper
1/2 teaspoon
dry mustard
1/2 teaspoon
shrimp
2 cups (peeled)
lump crabmeat
1/2 lb (optional)
Instructions
1
In a large saucepan, melt the butter over medium heat. Once melted, remove from heat and whisk in the flour until smooth and free of lumps, then return to medium heat.
2
Continuing to stir constantly, cook the roux for approximately 10 minutes, or until it reaches a rich brown color.
3
Add the chopped celery and onions to the roux, cooking for an additional 10 minutes until soft and fragrant.
4
In a separate bowl, combine the tomato paste and stock, whisking until smooth. Pour this mixture into the saucepan, stirring well to incorporate.
5
Add the chopped tomatoes, peeled shrimp, and all the seasonings — garlic, parsley, salt, black pepper, white pepper, cayenne pepper, and dry mustard — into the mix.
6
Cover the saucepan and let the mixture simmer on medium heat for 20 minutes, stirring occasionally to prevent sticking.
7
Just before serving, if using lump crabmeat, gently fold it in or place it on top of each serving. Serve your étouffée over a generous scoop of rice.
8
Enjoy this delicious dish with friends and family!
Nutrition Information
9.6g
Fat
24g
Carbs
13.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Shrimp and Crab Étouffée?
It is a hearty Louisiana dish featuring succulent shrimp and optional tender lump crabmeat in a rich, roux-based sauce.
How many calories are in this recipe?
There are approximately 240 calories per serving.
Is the lump crabmeat required?
No, the lump crabmeat is an optional ingredient that can be folded in just before serving.
What kind of stock should I use for the sauce?
You can use either fish or chicken stock, or even bouillon.
How long does it take to cook the roux?
The roux should be cooked for approximately 10 minutes until it reaches a rich brown color.
What color should the roux reach?
The roux should reach a rich brown color for optimal flavor.
What vegetables are included in the holy trinity for this étouffée?
The recipe includes celery and white onions, along with green onions and garlic.
How do I serve this dish?
It is traditionally served over a generous scoop of fluffy rice.
What amount of shrimp is needed?
The recipe calls for 2 cups of peeled shrimp.
What spices are used to season the étouffée?
The seasonings include garlic, parsley, salt, black pepper, white pepper, cayenne pepper, and dry mustard.
Is this recipe spicy?
Yes, it includes cayenne pepper and white pepper which provide a spicy Cajun kick.
How much protein does this dish provide?
This recipe provides approximately 13.6g of protein per serving.
What is the fat content of this meal?
The fat content is approximately 9.6g per serving.
How many carbohydrates are in a serving?
There are 24g of carbohydrates per serving.
How do I prepare the tomato paste?
Whisk the tomato paste with the stock until smooth before adding it to the saucepan.
How long should the mixture simmer?
The mixture should simmer on medium heat for about 20 minutes.
What is the first step in making the roux?
Melt the butter in a large saucepan, remove from heat, and whisk in the flour until smooth.
When should I add the crabmeat?
Gently fold in the lump crabmeat just before serving.
Can I use bouillon for this recipe?
Yes, bouillon can be used as a substitute for fish or chicken stock.
What type of onions should I use?
The recipe uses both white onions and green onions.
How much butter is required?
You will need 4 tablespoons of melted butter.
How much flour is needed for the roux?
The recipe calls for 3 tablespoons of flour.
Do the tomatoes need to be peeled?
Yes, use 1 cup of chopped peeled tomatoes.
What is the preparation for the garlic?
The recipe requires 2 cloves of minced garlic.
How much dry mustard is included?
The recipe uses 1/2 teaspoon of dry mustard.
Is this recipe considered Louisiana cuisine?
Yes, it is a classic Cajun dish from Louisiana.
How often should I stir the mixture while simmering?
Stir occasionally to prevent the mixture from sticking to the saucepan.
How much celery is used?
The recipe calls for 1/2 cup of chopped celery.
How much parsley is needed?
You will need 1/4 cup of chopped parsley.
What amount of cayenne pepper is added?
The recipe includes 1/2 teaspoon of cayenne pepper.