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.
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