Brendan’s Onion Soup
Crawfish, Shrimp, and Lump Crabmeat Etouffee
This Cajun specialty is rich and creamy.
80
8 servings
Étouffée is from the French word meaning “smothered” and the seafood in this traditional dish is smothered in a rich and delicious sauce.
Ingredients
-
1/2 cup butter
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2 cups onions, chopped
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2 stalks celery, finely chopped
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2 1/2 cups reduced-sodium chicken broth
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1/4 cup flour
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1 pound cleaned crawfish tails
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3 tablespoons lemon juice
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1/2 teaspoon salt
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1 teaspoon Cayenne pepper
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2 teaspoons Tabasco sauce
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1 pound peeled and deveined shrimp
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1 pound lump crabmeat
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1/4 cup chopped green onion tops
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1/4 cup chopped parsley
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3 cups cooked white rice
Instructions
- Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
- Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
- Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes. Serve over rice.
Recipe courtesy of Tabasco guest chef Stanley Dry
Nutritional Info (per serving)
- Calories 380
- Fat 14g
- Saturated Fat 8g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3.5g
- Cholesterol 180mg
- Sodium 940mg
- Potassium 370mg
- Carbohydrates 27g
- Fiber 1g
- Sugars 2g
- Protein 36g
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