Shrimp and Crabmeat Etouffee Recipe


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  • 2 chopped onions.
  • 2 chopped stalks of celery.
  • 1 tsp of olive oil.
  • ¼ tsp of granulated garlic.
  • 2 ½ cups of chicken broth.
  • ¼ cup of flour.
  • 3 tbsps of lemon juice.
  • ⅛ tsp of cayenne pepper.
  • 2 tsps of tabasco sauce.
  • 1 ½ lb of lump crabmeat.
  • ¼ cup of green chopped onions.
  • ¼ cup of fresh parsley or 1 ½ tbsps of dried parsley.
  • 3 cups of cooked basmati or brown rice.

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Sauté the onions with celery in vegetable oil during a large stockpot for about 10 minutes until softened. Mix within the granulated garlic.

In a large bowl, mix together the chicken stock and flour until smooth and pour over the onions mixture, stir to mix , and convey to a boil then simmer over low heat for half-hour until thick.

Mix within the juice , cayenne, Tabasco , and shrimp and cook for five more minutes.

Mix within the crabmeat, green onions, and parsley and cook for five more minutes.

Serve hot over rice and voila!

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Simple, easy, and delicious! We love shrimp such a lot , and with the right recipe, you’ll feel the ocean in your dish! Give this one an attempt , it’s worthwhile .

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