Crawfish Shrimp And Lump Crabmeat Etouffee Recette

Indulge in this decadent Crawfish, Shrimp, and Lump Crabmeat Étouffée! This rich and flavorful Louisiana classic is easier to make than you think. Featuring succulent seafood simmered in a creamy, spicy sauce, it's perfect for a special occasion or a weeknight treat. No crawfish? No problem! Easily adapt this recipe using shrimp and crab only. Recipe courtesy of Tabasco guest chef Stanley Dry.

Préparation 20 min

Cuisson 80 min

Calories 377.6 kcal

Protéines 65g

Note Soyez le premier

Crawfish Shrimp And Lump Crabmeat Etouffee

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Crawfish Shrimp And Lump Crabmeat Etouffee

1/4 cup (1/2 stick) butter
1 cup chopped yellow onion
1 cup chopped celery
Reduced Sodium Chicken Broth
2 tablespoons all-purpose flour
Crawfish Tail
2 tablespoons lemon juice
1 teaspoon salt
Cayenne Pepper
Tabasco Sauce
1 1/2 pounds peeled and deveined shrimp
Lump Crabmeat
Green Onion Top
Fresh Parsley
Cooked Rice

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Comment préparer Crawfish Shrimp And Lump Crabmeat Etouffee

Melt 1/4 cup (1/2 stick) butter in a heavy-bottomed pot over medium heat.
Add 1 cup chopped yellow onion and 1 cup chopped celery. Cook until softened, about 10 minutes, stirring occasionally.
In a separate bowl, whisk together 1/2 cup chicken broth and 2 tablespoons all-purpose flour until smooth.
Pour the chicken broth mixture into the pot with the onion and celery.
Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until the sauce has thickened, about 30 minutes.
Add 1 pound crawfish tails (or omit and proceed to step 8). Cook for 15 minutes, stirring occasionally.
Stir in 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon Tabasco sauce (or to taste).
Add 1 1/2 pounds peeled and deveined shrimp. Cook until pink and opaque, about 5 minutes.
Gently stir in 1 1/2 pounds lump crabmeat, 1/4 cup chopped green onions, and 2 tablespoons chopped fresh parsley. Cook for another 5 minutes, being careful not to overcook the crabmeat.
Serve immediately over hot cooked rice. Garnish with extra parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

Fat

38g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Seafood Shrimp Recipes French The Americas American Cajun & Creole Southern Game Day Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Seafood Easy Dietary Low Calorie Low Carb Low In Something 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Crawfish Shrimp And Lump Crabmeat Etouffee ?

Crawfish Shrimp And Lump Crabmeat Etouffee prend environ 100 minutes du début à la fin — environ 20 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Crawfish Shrimp And Lump Crabmeat Etouffee ?

Crawfish Shrimp And Lump Crabmeat Etouffee contient environ 377.6 calories par portion, avec environ 65 g de protéines, 9 g de glucides et 21 g de lipides.

De quels ingrédients ai-je besoin pour Crawfish Shrimp And Lump Crabmeat Etouffee ?

Les principaux ingrédients de Crawfish Shrimp And Lump Crabmeat Etouffee sont Butter, Onions, Celery, Reduced Sodium Chicken Broth, Flour, Crawfish Tail. Consultez la liste complète avec les quantités ci-dessus.