Shrimp and Crab Étouffée


This was to die for! I could eat this all week! Even Tony was ready to shove his face into the pan and just scarf it down.
I’m not going to say its simple, but it’s not overly complicated. I did it, you can do it!
You start by melting a stick of butter (1/2 cup if you buy the tub) and then add 1 whole chopped onion, 1 chopped green onion, 2 stalks of diced up celery, 1 minced garlic clove, 1 tsp salt and 1/2 tsp cayenne pepper. Cook until the veggies are soft. About this time the smells will start making your mouth water!
Add 2lbs of shrimp and cook until it turns pink. Add 1 1/2 cups of fish stock (I couldn’t find any so I ended up using seafood stock and it was delicious). Dissolve 2tbsp of cornstarch in additional 1/2 cup of fish stock (or seafood stock) then add to your pan. Bring it to a simmer and leave it simmering for about 20 minutes. Try to control your hunger, it will be worth it.
Add 1lb of lump crabmeat and cook 2-3 minutes. I failed to shred my crabmeat before adding it so I was left trying to shred it when it was in the pan. Learn from this, shred before adding!
The recipe said to garnish with scallions, but I ended up dicing my green onions (they’re interchangeable) and adding them to the dish.
Serve it over rice and garnish with a little parsley. It tastes very mild, and it is so delicious!
This is definitely going into the recipe basket!
Original recipe can be found at