A classic Cajun dish that brings the flavors and vibes of home. This Shrimp and Crab Étouffée is a personal favorite, reminiscent of family recipes and culinary beginnings.
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I'm using the mirepoix, shrimp shells, and salmon. Bring it up to a boil and let it simmer for 30 minutes.
Melt the butter in a large skillet over medium heat.
Add the flour to the melted butter, stirring constantly to make a roux. Cook until the roux is a light brown color.
Add the chopped onion, bell pepper, and celery to the roux. Cook until the vegetables are tender.
Slowly add the broth to the skillet, stirring continuously to avoid lumps.
Season with Cajun seasoning, salt, and black pepper.
Add the shrimp and crab meat to the skillet. Cook until the shrimp are pink and cooked through.
Stir in the chopped parsley and green onions.
Serve the étouffée over cooked rice.
Adjust the Cajun seasoning to your taste preference.
For a spicier dish, add a pinch of cayenne pepper.
Can I use frozen shrimp?
Yes, just ensure they are fully thawed and drained before cooking.
What can I use instead of crab meat?
You can substitute crab meat with crawfish or additional shrimp.
How do I make this dish spicier?
Add more Cajun seasoning or a pinch of cayenne pepper for extra heat.
Can I prepare this dish in advance?
Yes, you can prepare the étouffée a day in advance and reheat it before serving.
What sides go well with étouffée?
Cornbread or a simple green salad pairs well with étouffée.
