This classic shrimp and crab Etouffee is a true southern dish that’s packed with all the rich flavors from one of my favorite cities, New Orleans. Your family and friends will absolutely love this delicious dish.
- 1 onion, 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 (optional)
- 2 lbs shrimp, peeled and deveined
- 1 lb king crab legs or 1 lb lump crabmeat
- 1/4 cup green onions, chopped
- 1/4 cup fresh parsley
- Cooked brown rice
- Use kitchen shears to cut the shells. Remove the crab meat from the shell. Chop the crab meat into small pieces and set aside.
- In a large pot over medium heat, sauté onions and celery in olive oil until softened for about 10 minutes. Then mix in the garlic.
- In a separate bowl, combine the chicken broth and flour and whisk together until smooth. Add to the onion and celery mixture in the pot and bring to a boil. Reduce the heat and simmer until thickened, this should take about 20-30 minutes. If your sauce gets too thick, gradually pour in some more chicken broth and mix together.
- Add lemon juice, cayenne, Tabasco sauce, and shrimp and cook for about 5 minutes.
- Add crabmeat, green onions, and parsley and cook for an additional 5 minutes.
- Once it’s ready, serve over rice, or side of your choice and enjoy!
- Make sure you hashtag #DinnerWithTayo, I would love to see your dish.