Best 2 Shrimp Lump Crabmeat Etouffee Recipes

Indulge in the tantalizing flavors of Louisiana with our delectable Shrimp Lump Crabmeat Etouffee recipes. Embark on a culinary journey to the heart of Cajun country, where the essence of fresh seafood, aromatic spices, and rich roux intertwine to create a symphony of taste. Discover the art of preparing this classic Creole dish, featuring succulent shrimp and tender lump crabmeat smothered in a velvety sauce. Explore variations that cater to different dietary preferences, including a traditional version, a gluten-free option, and a spicy rendition for those who love a kick. Unleash your inner chef and elevate your next seafood feast with this iconic dish that embodies the vibrant spirit of Southern cuisine.

Let's cook with our recipes!

CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE

Crawfish, Shrimp and Lump Crabmeat Etouffee image

Look for crawfish tails in the freezer section of your supermarket, or use 1 1/2 pounds shrimp and 1 1/2 pounds crab and omit the crawfish. Recipe courtesy of Tabasco guest chef Stanley Dry.

Provided by Ceezie

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter
2 onions, chopped
2 stalks celery, finely chopped
2 1/2 cups reduced-sodium chicken broth
1/4 cup flour
1 lb crawfish tail
3 tablespoons lemon juice
1/2 teaspoon salt
cayenne pepper
2 teaspoons Tabasco sauce
1 lb peeled and deveined shrimp
1 lb lump crabmeat
1/4 cup chopped green onion top
1/4 cup chopped fresh parsley
3 cups cooked rice

Steps:

Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
Whisk chicken broth and flour until smooth.
Add to celery mixture.
Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
Add crawfish and cook 15 minutes.
Add lemon juice, salt, cayenne and Tabasco.
Add shrimp and cook until shrimp are cooked, about 5 minutes.
Add crabmeat, green onions and parsley and cook 5 minutes.
Serve over rice.

Nutrition Facts : Calories 377.6, Fat 14.1, SaturatedFat 7.7, Cholesterol 205.6, Sodium 857.5, Carbohydrate 28.5, Fiber 1.1, Sugar 1.7, Protein 33

SHRIMP & LUMP CRABMEAT ETOUFFEE

SHRIMP & LUMP CRABMEAT ETOUFFEE image

Categories Shellfish Dinner

Yield 8 servings

Number Of Ingredients 1

Ingredients

1/2 cup butter - 2 onions chopped - 2 stalks celery chopped - 2 1/2 cups lo-sodium chick broth - 1/4 cup flour - 3 tbl lemon juice - 1/2 tsp salt - cayenne pepper - 2 tsp tabasco sauce - 1 1/2 lb shrimp - 1 1/2 lb crab meat - 1/4 cup chopped gr onion tops - 1/4 cup chopped parsley - 3 cups cooked rice

Steps:

melt butter in heavy pot over med heat - add onions & celery & cook until soft, about 10 mins - whisk broth & flour until smooth - add to celery mix - bring to boil, reduce heat & simmer until thick, about 30 mins - add shrimp, lemon juice, salt, cayenne & tabasco & cook about 5 mins - add crabmeat, green onions & parsley & cook 5 mins - serve over rice

Tips:

For a richer flavor, use homemade shrimp stock or seafood stock instead of water. You can also add a cup of dry white wine to the pot along with the stock.
If you don't have lump crabmeat, you can use flaked crabmeat instead. Just be sure to pick through it carefully to remove any shells or cartilage.
If you like your etouffee spicy, add a pinch of cayenne pepper or a few drops of hot sauce to taste. You can also add a diced jalapeño pepper to the pot along with the onion and celery.
Serve your shrimp lump crabmeat etouffee over rice, pasta, or mashed potatoes. You can also garnish it with chopped green onions, parsley, or a dollop of sour cream.

Conclusion:

Shrimp lump crabmeat etouffee is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its rich, flavorful sauce and succulent seafood, this dish is sure to please everyone at the table. So next time you're looking for a new seafood recipe to try, give shrimp lump crabmeat etouffee a try. You won't be disappointed!