Seafood Etouffee

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Total Time
5 mins
45 mins

I am from Texas but my HS sweethearts father is cajun so I picked up some recipes from him and I love all the flavors and spices. This is one of my favorites

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  1. In large pot melt the butter and stir in flour and cook over low heat, stirring constantly for 15-20 minutes until browned.
  2. Stir in the undrained rotel, stock, and celery, chopped onion, basil, bay leaves, salt, garlic, and a little cayenne. Bring the mixture to a rolling boil, stirring frequently. Reduce heat and simmer about 30 minutes until vegetables are tender. Add additional cayenne if desired.
  3. While simmering, add the shrimp, crawfish and crabmeat and cook uncovered for 5 to 7 minutes, until the shrimp is cooked thoroughly.