CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE

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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

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

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