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Shrimp, Crawfish and Crab Etouffee Recipe

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This recipe for Shrimp, Crawfish and Crab Etouffee is from The Gibson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter
2 c. onion, chopped
2 stalks celery, finely chopped
2 1/2 c. chicken broth
1/4 c. flour
1 lb. cleaned crawfish tails
3 tbsp. lemon juice
1/2 tsp salt
1 tsp. cayenne pepper
2 tsp. tabasco sauce
1 lb. peeled and deveined shrimp
1 lb. lump crabmeat
1/4 c. chopped green onion tops
1/4 c. chopped parsley
3 c. cooked white rice
Directions:
Directions:
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.

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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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