Cajun Crab Etouffee

December 3rd, 2008 • Related • Filed Under

Crab 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.

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 4 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 is some good stuff cher!

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There Are 8 Responses So Far. »

  1. Comment by Pat on 17 June 2009:

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

  2. Comment by Beryl on 17 June 2009:

    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. Comment by Kent Blumberg on 12 July 2009:

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

  4. Comment by Naty on 21 January 2010:

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

  5. Comment by Beryl on 24 January 2010:

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

  6. Comment by Anne on 16 April 2010:

    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. Comment by Anne on 21 April 2010:

    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. Comment by Beryl on 15 May 2010:

    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.

    Mike

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