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Bon Appetit- Shrimp and Crab Etouffee Recipe

During this time of year I always seem to crave a Creole dish. Check out one of my favorite dishes the Shrimp and Crab Etouffee (pronounced [e.tu.fe] ay-TOO-fay) below.

Prep Time: 30 minutes

Cook Time: 20 minutes

Ready In: 50 minutes

Serving Size: 6-8 people


  • 1⁄4 lb. butter
  • 1 cup onion, chopped
  • 1⁄2 cup green bell pepper, chopped
  • 2 tbsp cajun seasoning
  • 2 tbsp paparika
  • 4 garlic cloves, chopped garlic,
  • 1 tbsp. of oil
  • 1 tsp. salt
  • 1⁄2 tsp. cayenne pepper
  • 2 lbs. medium shrimp, peeled and deveined
  • 2 cups hot  rich fish stock 
  • 2 tbsp. cornstarch
  • 1 lb.  crabmeat
  • 1 cup of brown rice
  • 1⁄4 cup scallions, chopped (for garnish)


  1. Pour 1 cup of brown rice with 2 cups of water and 1 tbsp. of oil (or butter/margarine) into a pan.
  2. Chop up all of the ingredients.
  3. Stir the rice lightly and bring to a boil, then reduce the heat to a simmer.
  4. Cover rice with a lid and simmer for 30-45 minutes.
  5. Add butter in large pot. Then add all of the vegetables for about 10-15 minutes.
  6. Heat up fish stock in a separate pan.
  7. Add the shrimp to the vegetables in the pot and increase the heat. After 2-3 minutes add 1 1/2 cups of the heated fish stock.
  8. Mix all of the ingredients in the pan and stir in the cornstarch and another 1/2 cup of the heated fish stock in the pot.
  9. Once the pot is simmering reduce heat and continue cooking for another 15-20 minutes.
  10. Mix in the crab meat. After 3-4 minutes serve over brown rice and garnish with the chopped scallions.
  11. Enjoy!

Let me know how it turns out. Also what are some of your favorite dishes for the winter?