Shrimp and Crabmeat Etouffee

Crab and Shrimp Etouffee is chock full of seafood and has a super rich flavor. Can be made in just 30 minutes!

This Shrimp Etouffee Recipe has been popular on Spicy Southern Kitchen for years. It has a super dark roux that gives it a really rich flavor.

But I wanted a recipe that had crab in it too and that took a little less time to make. The roux for this recipe only takes 5 minutes to make versus 20 minutes for the other etouffee recipe. Perfect for someone like me with little patience for stirring.

A tablespoon of tomato paste helps up the richness.

Alot of people from Louisiana will tell you that tomatoes have no business being in a cajun etouffee, but creole etouffees often contain tomatoes, so I say it’s up to personal preference.

2 chopped onions.

2 chopped stalks of celery.

1 tsp of olive oil.

¼ tsp of granulated garlic.

2 ½ cups of chicken broth.

¼ cup of flour.

3 tbsps of lemon juice.

⅛ tsp of cayenne pepper.

2 tsps of tabasco sauce.

1 ½ lb of lump crabmeat.

¼ cup of green chopped onions.

¼ cup of fresh parsley or 1 ½ tbsps of dried parsley.

3 cups of cooked basmati or brown rice.

Sauté the onions with celery in olive oil in a large stockpot for about 10 minutes until softened. Mix in the granulated garlic.

In a large bowl, mix together the chicken broth and flour until smooth and pour over the onions mixture, stir to combine, and bring to a boil then simmer over low heat for 30 minutes until thick.

Mix in the lemon juice, cayenne, tabasco sauce, and shrimp and cook for 5 more minutes.

Mix in the crabmeat, green onions, and parsley and cook for 5 more minutes.

Serve hot over rice and voila!

Simple, easy, and delicious! We love shrimp so much, and with the proper recipe, you will feel the ocean in your dish! Give this one a shot, it’s worth it.