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.
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!