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Cajun Crab Etouffee

[ 9 ] December 3, 2008 |

Crab Meat Etouffee

Crab Meat Etouffee alone or as a topping on Fried Jumbo Shrimp or Grilled Redfish – this dish gives me the warm and cozy feeling of comfort food.

On a Sunday after church, we whipped up this simple dish in a matter of 30 minutes.

No collection of Cajun recipes would be complete without Crab Meat Etouffee.

crab etouffee

Crabmeat Etouffee

Ingredients for Crab Etouffee

½ lb Fresh Crabmeat (claw or white)
¼ cup of Flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic
1 can Rotel tomatoes
1 cup white rice
1 teaspoon Tony’s Creole Seasoning
Chopped green onions or Parsley for garnish

To begin, in a medium saucepan – boil 2 cups water.

Add 1 cup rice. Stir.

Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic.

Set aside in a bowl.

In the same skillet make a roux.

Melt 4 tablespoons butter on medium heat (#6).

Gradually add in ¼ cup of flour stirring constantly.

For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet.

Add Rotel tomatoes and 2 cups water.

Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat.

Season with 1 teaspoon of Tony’s Creole Seasoning.

Simmer another 10 minutes stirring occasionally.

Serving Suggestions for Crab Etouffee

Serve Crab Etouffee over rice in a deep plate.

Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Um Um that Crab Meat Etouffee is some good stuff cher!

beryl stokes

Beryl Stokes

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Category: Cajun Recipes

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Comments (9)

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  1. Pat says:

    These receipes need an icon that allows for printing the receipes ONLY. Ink is too expensive to be printing all the video pictures.

  2. Beryl says:

    Yes, I agree. We just need to figure out how to do it! In the meantime, you could just copy and paste the recipe part to a Word document, then print it. We really appreciate you visiting our site and enjoying our recipes. Thanks for dropping by!

  3. Looks yummy! When shall we come over to eat? ;-D

  4. Naty says:

    I live in Toronto. I don’t know where to buy Creole’s seasoning. Do you have any substitute for this?

  5. Beryl says:

    Hi Naty, You could use a little cayenne pepper, garlic powder, black pepper and salt.

  6. Anne says:

    Can’t wait to surprise my husband with this recipe — I’m so glad I found your site! (Your girls are just beautiful, too.)

    Thanks — I’ll let you know how he likes it!

  7. Anne says:

    Oh, no. I’m sorry to say that mine didn’t turn out right at all! I mean, it was very tasty, but it was like crab soup — MUCH too watery, even after I gave up and ladled about 1 cup worth of liquid out of it at the end. What did I do wrong?? Was I not supposed to add the 4 cups of water at all? (I notice that it is in the directions, but not in the list of ingredients.) I’m disappointed. :(

  8. Beryl says:

    Hi Anne,

    I’m sorry yout etouffee didn’t come out right. 4 cups of water is too much. Just add enough water so that it is the consistency that you want.


  9. Beryl and Mike says:

    I stumbled onto your site and I must say I am so happy that I did. What joy your girls are and the recipes are so simple. You all make it appear that you are having so much fun. You give off a feeling of happiness, home and comfort. Thanks.

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