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Pronounced ay-too-fay, étouffée is a traditional Cajun recipe using shellfish in a roux-based sauce served over rice. Crawfish is the shellfish I initially thought of but we don’t have quality ones available here. It seemed a shame to use less than excellent ingredients in the staring role. So instead I used crab and shrimp, both of which were part of my seafood buying spree in Charleston. While I was digging though my chest freezer, I made the uncomfortable discovery that my seafood stash is dangerously low. A good excuse reason to visit the coast again. 🙂

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

Shrimp Po’ Boys with Remoulade Sauce – NOLA Series Part 4


Crab and Shrimp Étouffée (a variation of this recipe by Southern Living August 2007)

  • 1 pound medium-size raw shrimp, peeled and deveined
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 2/3 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 3 garlic cloves, minced
  • 1 (14 oz.) can chicken broth
  • 1/3 cup dry white wine
  • 1/4 cup chopped green onions
  • 1 tbsp low-sodium Creole seasoning
  • 1 tbsp tomato paste
  • 1 tbsp chopped fresh parsley
  • 2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 (8 oz.) container fresh crabmeat, drained and flaked
  • 5 cups hot cooked long-grain rice

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes. Stir in crab meat; cook, stirring often, until thoroughly heated. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish with parsley if desired.