Crawfish, Shrimp and Lump Crabmeat Etouffee

• Seafood

  • 1 lb Crawfish tails
  • 1 lb Lump crabmeat
  • 1 lb Shrimp

• Produce

  • 2 stalks Celery
  • 1/4 cup Green onion tops
  • 2 cups Onions
  • 1/4 cup Parsley

• Canned Goods

  • 2 1/2 cups Chicken broth, reduced sodium

• Condiments

  • 3 tbsp Lemon juice
  • 2 tsp Tabasco sauce

• Pasta & Grains

  • 3 cups White rice, cooked

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1/4 cup Flour
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter

Found on relish.com

Ingredients

• 1/2cup butter
• 2cups onions, chopped
• 2stalks celery, finely chopped
• 2 1/2cups reduced-sodium chicken broth
• 1/4cup flour
• 1pound cleaned crawfish tails
• 3tablespoons lemon juice
• 1/2teaspoon salt
• 1teaspoon Cayenne pepper
• 2teaspoons Tabasco sauce
• 1pound peeled and deveined shrimp
• 1pound lump crabmeat
• 1/4cup chopped green onion tops
• 1/4cup chopped parsley
• 3cups cooked white rice

Directions

• 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

Nutrition