Best 2 Shrimp Lump Crabmeat Etouffee Recipes

Shrimp lump crabmeat etouffee is a classic Cajun dish that is sure to tantalize your taste buds. This flavorful and aromatic dish is made with a combination of tender shrimp, succulent crabmeat, and a rich, creamy sauce. The etouffee is typically served over rice, and it is a perfect meal for any occasion. If you are looking for a delicious and easy-to-make recipe for shrimp lump crabmeat etouffee, then you have come to the right place!

Here are our top 2 tried and tested recipes!

CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE

Crawfish, Shrimp and Lump Crabmeat Etouffee image

Look for crawfish tails in the freezer section of your supermarket, or use 1 1/2 pounds shrimp and 1 1/2 pounds crab and omit the crawfish. Recipe courtesy of Tabasco guest chef Stanley Dry.

Provided by Ceezie

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter
2 onions, chopped
2 stalks celery, finely chopped
2 1/2 cups reduced-sodium chicken broth
1/4 cup flour
1 lb crawfish tail
3 tablespoons lemon juice
1/2 teaspoon salt
cayenne pepper
2 teaspoons Tabasco sauce
1 lb peeled and deveined shrimp
1 lb lump crabmeat
1/4 cup chopped green onion top
1/4 cup chopped fresh parsley
3 cups cooked rice

Steps:

Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
Whisk chicken broth and flour until smooth.
Add to celery mixture.
Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
Add crawfish and cook 15 minutes.
Add lemon juice, salt, cayenne and Tabasco.
Add shrimp and cook until shrimp are cooked, about 5 minutes.
Add crabmeat, green onions and parsley and cook 5 minutes.
Serve over rice.

Nutrition Facts : Calories 377.6, Fat 14.1, SaturatedFat 7.7, Cholesterol 205.6, Sodium 857.5, Carbohydrate 28.5, Fiber 1.1, Sugar 1.7, Protein 33

SHRIMP & LUMP CRABMEAT ETOUFFEE

SHRIMP & LUMP CRABMEAT ETOUFFEE image

Categories Shellfish Dinner

Yield 8 servings

Number Of Ingredients 1

Ingredients

1/2 cup butter - 2 onions chopped - 2 stalks celery chopped - 2 1/2 cups lo-sodium chick broth - 1/4 cup flour - 3 tbl lemon juice - 1/2 tsp salt - cayenne pepper - 2 tsp tabasco sauce - 1 1/2 lb shrimp - 1 1/2 lb crab meat - 1/4 cup chopped gr onion tops - 1/4 cup chopped parsley - 3 cups cooked rice

Steps:

melt butter in heavy pot over med heat - add onions & celery & cook until soft, about 10 mins - whisk broth & flour until smooth - add to celery mix - bring to boil, reduce heat & simmer until thick, about 30 mins - add shrimp, lemon juice, salt, cayenne & tabasco & cook about 5 mins - add crabmeat, green onions & parsley & cook 5 mins - serve over rice

Tips:

Use fresh seafood: Fresh shrimp and crabmeat will give your etouffee the best flavor.
Don't overcook the seafood: Overcooked seafood will become tough and rubbery. Just cook it until it is opaque and tender.
Use a good quality roux: The roux is the base of the etouffee, so it's important to use a good one. A good roux should be dark brown and slightly nutty in flavor.
Add the vegetables in stages: Adding the vegetables in stages will help to prevent them from becoming overcooked. Add the vegetables that take longer to cook, such as onions and celery, first. Then, add the vegetables that cook more quickly, such as tomatoes and peppers.
Season the etouffee to taste: Etouffee is a Creole dish, so it should be well-seasoned. Add salt, pepper, cayenne pepper, and paprika to taste.

Conclusion:

Shrimp and lump crabmeat etouffee is a delicious and easy-to-make dish that is perfect for any occasion. It can be served over rice, pasta, or grits. With its rich, flavorful sauce and tender seafood, etouffee is sure to be a hit with everyone who tries it.