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Seafood Etouffée

Capture the spicy, robust flavor of authentic ‘Nawlin’s cooking and whip up this rich and hearty recipe for lobster that’s packed with exotic flavors! Using sweet, little lobster langostinos and a variety of peppers that supply any degree of heat your palate can withstand, this gumbo-like dish serves up good eating where every spoonful is a flavor burst of Cajun goodness.

This one-pot meal with accompanying rice is a quick and easy meal to cook up and serve on a cold night. So get ready to warm up with a little spicy heat from down on the bayou.         

This sweet, spicy sensation is brought to you by Foodie Crush.

Seafood crawfish Etouffee dish

Ingredients:

  • ¼ cup oil
  • ¼ cup butter plus 4 tablespoons butter reserved
  • ½ cup flour, plus extra flour as needed to form a paste
  • 1 ½ cup chopped yellow onion
  • 1 cup chopped celery
  • ½ cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 2 bay leaves
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon cayenne pepper or to taste
  • 1 teaspoon Cajun seasoning or to taste
  • 3-5 dashes hot sauce or to taste
  • 1 8-ounce jar clam juice
  • 1 14.5-ounce can diced tomatoes
  • 3 cups chicken stock
  • 1 teaspoon salt
  • 1 pound or 4 cups langostinos (can substitute crawfish or shrimp)
  • ½ cup minced green onions, plus extra for garnish
  • ½ cup minced fresh parsley leaves

Directions:

  1. To make the roux, melt butter with oil in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste and cooking over low heat and whisk continuously, until the mixture turns a carmel color and gives off a nutty aroma, about 15 to 20 minutes.
  2. Add the onion, green pepper, celery, and garlic and cook over low heat until the vegetables are limp, about 5 minutes.
  3. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add clam juice, chicken broth, tomatoes with their juice and salt to taste. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens.
  4. Add lobster meat and cook for 3-5 minutes, careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt.
  5. Garnish with the green onions, parsley and serve over steamed rice.

 

Dish it up and serve it piping hot with some bread on the side for sopping up the juice, then sit down and enjoy! For a different taste, add or combine other seafood like shrimp or scallops for a real Louisiana treat.

At Lobster Gram, we have all the ingredients you need for cooking up the best seafood dishes you can serve. From fresh Maine lobsters to clams, mussels, and crab, you can have it all—delivered directly to your door!