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Ingredients

  • 1/2 cup butter
  • 2 cups onions, chopped
  • 2 stalks celery, finely chopped
  • 2 1/2 cups reduced-sodium chicken broth
  • 1/4 cup flour
  • 1 pound cleaned crawfish tails
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon Cayenne pepper
  • 2 teaspoons Tabasco sauce
  • 1 pound peeled and deveined shrimp
  • 1 pound lump crabmeat
  • 1/4 cup chopped green onion tops
  • 1/4 cup chopped parsley
  • 3 cups cooked white rice

Instructions

  1. Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
  2. Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
  3. 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.
Recipe courtesy of Tabasco guest chef Stanley Dry

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The recipe was originally published as Crawfish, Shrimp and Lump Crabmeat Etouffee on Relish.com

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