Cajun Crab Etouffee

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

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

  6. 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. 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. 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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