CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE
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
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
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Irene Aizawa
[email protected]This was a great recipe. I would definitely recommend it.
Carey Washington
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The sauce was amazing.
Kurtis Mccormick
[email protected]This is the best etouffee I've ever had. I will definitely be making it again and again.
Tauheedah Grant
[email protected]I made this for a party last weekend and it was a huge success. Everyone loved it!
Muhammad ahsan Ahsan
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The sauce is so flavorful and the seafood is cooked to perfection.
Chinenye Okeke
[email protected]Just wanted to say thanks for sharing this recipe. I've been looking for a good etouffee recipe for a while and this one is perfect. I made it last night and it was a huge hit with my family.
Kimalyn Parker
[email protected]This was my first time making etouffee and I'm so glad I found this recipe. It was easy to follow and the results were incredible. The crawfish, shrimp, and crabmeat were all cooked perfectly and the sauce was rich and flavorful. I will definitely be
Salu Shaban
[email protected]Made this tonight and it was amazing! I have a question about the consistency of the sauce. I used 1 cup of flour to 1 cup of butter because my roux wasn't getting dark enough and it turned out quite thick. Is it possible I used too much flour?