How to Make 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 pound fresh crabmeat (claw or white)
¼ cup of flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic (or 1 bag of Seasoning Blend)
1 can (10 ounce) 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!

What Is Cajun Cooking?

Cajun cooking began when a group of people known as the Acadians were forced to leave their French-Canadian homes by boat to the United States after the British took over their homeland. Because many U.S. states were unwelcoming to foreign people, the Acadians took up residency in Louisiana where they were accepted.

The Acadians made use of the lands of Louisiana by planting rice and sugarcane in the fields and fishing for shrimp, oysters and crawfish in the rivers. They became friends with the Native Americans, Africans and English, despite being submitted to a new and strange land.

Because the English found if difficult to pronounce the word Acadian, the “A” was eventually from the name and the “D” was pronounced as a “J.” The result was the word, Cajun.

While in the beginning, the recipes did come from the Acadians and their native homeland, it was actually a combination of heritages that created true Cajun recipes. Everyone from the English to the French to the Spanish, to the Africans, added to what has made Cajun cooking the flavor it is today.

Cajun Cooking is Spicy Not Hot

When people think of Cajun cooking, they often think of spicy food. While it is true that Cajun cooks use some spices like Tabasco pepper sauce in their dishes, most Cajun recipes are a lot milder in pepper than the way some replicated Cajun dishes are made.

True Cajun dishes actually contain a good amount of various seasonings verses just a lot of spicy pepper. It requires a perfect blend to truly create an authentic Cajun dish. Many true Cajun dishes also contain a combination of bell peppers, onions and celery.

Cajun Cooking Ingredients

Other important ingredients that are most often used in Cajun cooking include, rice, okra, sausage, chicken, ham, crawfish, shrimp, andouille and oysters. These ingredients are then turned into the dishes many of us know and love like, jambalaya, etouffee and gumbo.

Cajun Cooking in Cast Iron Pots

For many Cajun cooks, a black cast iron pot is used when cooking. The pot is usually one that has been handed down by a family member and was once hung over an open fire. Not only does the precious heirloom create authenticity in Cajun cooking, it also carries a good amount of iron that is absorbed into the food.

While many other states and even some countries try to imitate Cajun cooking, most often the results are nowhere near a true experience. If you really want to experience the authenticity of true Cajun cooking, a visit to south Louisiana is highly recommended.