Crab and Shrimp Étouffée
NotesFor each cup of uncooked rice (1 cup raw = 3 cups cooked), add 2 cups cold water to a saucepan with 1 teaspoon salt, 1 teaspoon distilled white vinegar, and 1 tablespoon butter. All this goes in at once. Cover and bring to a boil, then reduce the heat to medium-low and cook until all liquid evaporates and the rice is tender, 20 to 30 minutes.
Makes8 to 10 Servings
Total Timeunder 1 hour
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, high-calcium, peanut free, soy free, tree nut free
- ½ cup (1 stick) butter
- 1/3 cup all purpose flour
- 2 cup chopped yellow onions
- 1 rib celery chopped
- 2 large garlic cloves, peeled
- 1/3 cup seeded and chopped red bell peppers
- 1/3 cup seeded and chopped green bell peppers
- 1 cup water
- 2 pounds medium-size shrimp, peeled and devined
- 1¼ teaspoon salt
- 1 teaspoon Tabasco brand garlic pepper sauce
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped green onions green and white parts
- ¼ cup chopped fresh parsley leaves
- 2 pounds jumbo lump crabmeat, picked over for shells and cartilage
- Hot cooked long grain white rice (see Notes)
In a large, heavy pot, over medium-low heat, melt the butter, then add the flour. Stirring often, cook until the foam subsides and the mixture turns a golden color, like sandpaper, 10 to 12 minutes (see Eula Mae’s advice on making a roux). Add the yellow onions, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the water and stir to blend until the mixture thickens. Add the shrimp and stir to mix. Cook, stirring occasionally until the shrimp turn pink, 5 to 7 minutes. Add the salt, Tabasco, and black pepper and continue to cook for 5 to 7 minutes longer. Add the green onions, parsley, and crabmeat. Don’t stir or you’ll break up the crabmeat. Gently shake the pot, cover, and simmer for 5 minutes.
Turn off the heat and let it rest (with the lid on the pot) for about 5 minutes.
Serve over the rice in soup or gumbo bowls.
2002 McIllhenny Company