Ingredients for Seafood Etouffee
- Tomatoes And Green Chilies
- Seafood Stock
- 1 pound peeled and deveined shrimp
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chopped celery
- Yellow Onion
- Dried Basil
- 2 bay leaves
- 1 teaspoon salt
- Cayenne Pepper
- 1 cup lump crab meat
- Crawfish Meat
- 2 cloves minced garlic
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How to Make Seafood Etouffee
- Melt 1/4 cup butter in a large pot or Dutch oven over medium-low heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 15-20 minutes, or until the roux is a deep brown color.
- Stir in 1 (10 ounce) can of undrained Rotel diced tomatoes and green chilies, 2 cups seafood stock, 2 cups chopped celery, 1 cup chopped yellow onion, 1/4 cup chopped fresh basil, 2 bay leaves, 1 teaspoon salt, 2 cloves minced garlic, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Bring the mixture to a rolling boil, stirring frequently.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.
- Add 1 pound of peeled and deveined shrimp, 1 pound of cooked crawfish tails, and 1 cup of lump crab meat. Stir gently to combine.
- Cook uncovered for 5-7 minutes, or until the shrimp is pink and opaque and the crab meat is heated through. Remove from heat and discard bay leaves before serving.
- Serve hot over rice. Garnish with extra chopped fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
5g
Fat
74g
Carbs
5g
