Shrimp and Crabmeat Etouffee Recipe


  • 2 chopped onions.
  • 2 chopped stalks of celery.
  • 1 tsp of olive oil.
  • ¼ tsp of granulated garlic.
  • 2 ½ cups of chicken broth.
  • ¼ cup of flour.
  • 3 tbsps of lemon juice.
  • ⅛ tsp of cayenne pepper.
  • 2 tsps of tabasco sauce.
  • 1 ½ lb of lump crabmeat.
  • ¼ cup of green chopped onions.
  • ¼ cup of fresh parsley or 1 ½ tbsps of dried parsley.
  • 3 cups of cooked basmati or brown rice.


Sauté the onions with celery in vegetable oil during a large stockpot for about 10 minutes until softened. Mix within the granulated garlic.

In a large bowl, mix together the chicken stock and flour until smooth and pour over the onions mixture, stir to mix , and convey to a boil then simmer over low heat for half-hour until thick.

Mix within the juice , cayenne, Tabasco , and shrimp and cook for five more minutes.

Mix within the crabmeat, green onions, and parsley and cook for five more minutes.

Serve hot over rice and voila!


Simple, easy, and delicious! We love shrimp such a lot , and with the right recipe, you’ll feel the ocean in your dish! Give this one an attempt , it’s worthwhile .