Shrimp Lump Crabmeat Etouffee Recipes

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SHRIMP & CRABMEAT ETOUFFEE RECIPE - (4/5)



Shrimp & Crabmeat Etouffee Recipe - (4/5) image

Provided by Pattywak

Number Of Ingredients 14

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 pounds shrimp, peeled and deveined
1 1/2 pounds lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon dried parsley
3 cups cooked Basmati or brown rice

Steps:

  • In a large stockpot over medium heat, sauté onions and celery in olive oil until softened, around 10 minutes, mix in the garlic. In a separate bowl, combine the chicken broth and flour and stir until smooth. Add to the onion and celery mixture in the stockpot and bring to a boil. Reduce heat and simmer until thickened, around 30 minutes. Add lemon juice, cayenne, Tabasco sauce and shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice and enjoy! Tip: Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

SHRIMP & CRAB ETOUFFEE



Shrimp & Crab Etouffee image

This is a slightly modified version of a recipe I got out of the "Best of the Best from West Virginia" cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste.

Provided by Jellyqueen

Categories     Gumbo

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 large onion
6 green onions
1 large green bell pepper
1 large red bell pepper
3 celery ribs
3/4 cup chopped parsley
6 garlic cloves
1/4 cup butter
3 tablespoons flour
1 1/2 lbs large raw shrimp, shells on
6 cups water
1 tablespoon seafood seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon chicken bouillon granule
1 lb crabmeat
extra salt
cooked rice or angel hair pasta

Steps:

  • In a food processor, finely chop onions.
  • peppers, celery, parsley, and garlic.
  • Melt butter in a large pot over med-high heat.
  • Add flour to make a roux and stir constantly until light brown (about the color of peanut butter).
  • Add the chopped vegetables and let them cook until soft, about 30 minutes.
  • Stir occasionally to prevent sticking.
  • While this is cooking, peel and devein shrimp.
  • Save the shells and make a stock by boiling them in the water and seafood seasoning 8-10 minutes, then strain.
  • When the veggies are done, add stock and stir.
  • Simmer, then add remaining seasonings (be sure to taste before adding the salt, it is real easy to add too much salt).
  • About 15 minutes before you are ready to eat, add the crab and shrimp.
  • Cook until shrimp are tender; don't over cook- they will get tough.
  • Serve over cooked rice or angle hair pasta.

Nutrition Facts : Calories 307.2, Fat 10.6, SaturatedFat 5.4, Cholesterol 224.7, Sodium 1069.2, Carbohydrate 13, Fiber 2.6, Sugar 3.9, Protein 39.1

SHRIMP AND CRABMEAT ETOUFFEE RECIPE - (5/5)



SHRIMP and CRABMEAT ETOUFFEE Recipe - (5/5) image

Provided by MrAntman

Number Of Ingredients 14

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
3 cups cooked Basmati or brown rice

Steps:

  • In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice.

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CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE - RELISH
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  • 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.
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