Ingredients for 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crawfish Shrimp And Lump Crabmeat Etouffee? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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
6g
Fat
38g
Carbs
9g
