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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp and Crab Etoufee Recipe

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This recipe for Shrimp and Crab Etoufee is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb Andouille sausage, browned
1 lb unpeeled large shrimp (31-40)
2 Tbsp canola oil
2 medium onions, chopped
2 green bell peppers, chopped
1 tsp salt
1 tsp paprika
1/4 tsp ground red pepper
1 lb crabmeat, drained
Hot cooked rice

Make a brown gravy, using the dripping from the sausage and add 2-3 Tbsp flour. Brown and add enough water to make a thick gravy.
Add other ingredients and cook till shrimp are pink and vegetables are soft. Add 1/2 cup water, or more as needed. Add remaining ingredients and cook until thoroughly heated and gravy is smooth. Serve over cooked rice.




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