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Shrimp and Crabmeat Etouffee

Shrimp and Crabmeat Etouffee


We love the time of year when Mardi Gras starts to draw near, as it brings back a flood of wonderful memories of our years spent in this spectacular city at the mouth of the Mississippi. This is another classic New Orleans dish with a few short cuts that’s full of flavorful seafood with a little creole kick! Use fresh seafood if you can – it will make for a much tastier dish.

There are numerous versions of Etouffees you can make – the meats can vary from crawfish, shrimp, crabmeat, chicken or a combination, and then there are subtle differences to your style of roux – do you go cajun or more creole?
This is a relatively easy dish, and we made this version without going through all the additional work of making the traditional roux. This tends to intimidate some who would love to try the flavors of Naw’lins but are nervous of the necessary steps. This dish is similar to gumbo, but often preferred by those that aren’t fans of file powder.
Best of all, this is a pretty healthy meal that is low in calories and fat, while also being a good source of protein. So, great taste and good for those watching their weight – it doesn’t get much better than that!

There’s a hundred recipe for shrimp out there, but I bet this one is the best! This shrimp and crabmeat etouffee is to die for! Check it out and let me know what you think.

Click on the next page for the recipe >