Cajun Seafood Étouffée
A soulful Louisiana-style étouffée brimming with tender shrimp, succulent crab meat, and briny oysters in a rich, tomato-roux sauce. Inspired by my first trip down the bayou, this dish balances spicy heat with deep, savory notes—perfect for seafood lovers craving a taste of the Gulf Coast.
| Cajun Creole |
| Main Dish |
| By Adam Rossi |
Ingredients:
For the Stock:
- 2 qt. water
- ½ cup chopped yellow onion
- 1 clove garlic, chopped
- 1 lemon, sliced
- 1 tsp salt
- ½ box crab boil seasoning
- Dash Louisiana hot sauce
Seafood:
- 2 lb cleaned, deveined shrimp (tails on)
- 1 can crab meat or lobster chunks
- ½ pt shucked oysters
For the Roux & Sauce:
- ½ cup chopped onion
- ¼ cup diced bell pepper (red or green)
- ¼ cup diced celery
- 1 Tbsp minced fresh parsley
- Salt to taste
- Hot sauce to taste
- 2 small cans (≈15 oz total) tomato sauce
6 servings
15 minutes
45 minutes
Medium
Tools We Use:
Instructions:
- Make the Seafood Stock: In a large pot, bring 2 qt water to a boil. Add ½ cup chopped onion, garlic, lemon slices, 1 tsp salt, crab boil seasoning, and a dash of hot sauce.
- Cook the Shrimp: Once stock boils, add shrimp tails. Poach over medium heat until shrimp turn pink (about 2–3 minutes). Remove shrimp with a slotted spoon and set aside; reserve the stock.
- Prepare the Roux Vegetables: In a separate heavy-bottomed skillet or Dutch oven, combine ½ cup chopped onion, bell pepper, celery, and parsley. Sauté over medium heat until vegetables soften.
- Build the Roux-Based Sauce: Stir in tomato sauce, then gradually add about 2 cups of reserved shrimp stock, whisking to keep the roux soft and lump-free. Season with salt and hot sauce to your heat preference.
- Simmer: Reduce heat to low and let sauce simmer, stirring occasionally, until it deepens to a dark tomato-red color (10–15 minutes).
- Finish with Seafood: Return cooked shrimp to the pot along with crab meat or lobster and oysters. Gently fold in and heat through until oysters just begin to plump (about 5 minutes).
- Serve: Ladle over steaming white or jasmine rice. Garnish with chopped parsley and an extra dash of hot sauce, if desired.
Chef's Tips:
- Use a heavy-bottomed pan to prevent roux from scorching.
- Reserve extra poaching liquid for adjusting consistency later.
- Don’t overcook oysters—stir them in at the very end.
Essential Cookware Sets:
Serving Suggestions:
- Spoon over fluffy jasmine or long-grain white rice.
- Serve with crusty French bread or garlic bread for sopping up sauce.
- Pair with a crisp green salad dressed in a light vinaigrette.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat, adding a splash of water or stock.
- For meal prep, assemble sauce base in advance and refrigerate; add seafood just before serving.
Dietary Adaptations:
- Gluten-Free: Ensure crab boil seasoning and tomato sauce are gluten-free.
- Dairy-Free: This recipe is naturally dairy-free—no changes needed.
- Vegetarian/Vegan: Swap shrimp and shellfish for firm tofu or king oyster mushrooms; replace crab boil with vegetable bouillon and omit seafood.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 180 mg |
| Sodium | 750 mg |
| Total Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Protein | 26 g |
