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Exotic Cajun Crab Etouffee

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Ingredients
  Crabmeat 1⁄2 Pound
  Flour 1⁄2 Cup (8 tbs)
  Butter 5 Tablespoon
  Cajun trinity 2 Cup (32 tbs)
  Rotel tomatoes 1 Can (10 oz)
  White rice 1 Cup (16 tbs)
  Creole seasoning 1 Teaspoon
  Chopped green onions 1 Tablespoon
Directions

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Rice, Crab, Seafood
Servings: 
6
Easy to make yet delicious, that’s how Beryl Stokes wants her dishes to be. Crab Etouffee is a Cajun specialty, healthy and yummy, can be ideal for lunch or dinner and can be cooked in matter of minutes with rice and crab. You’ll love to have it over and over again!

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1 Comment

Lyly's picture
I thought this recipe was better than an etouffee in a restaurant. I like the video, because I could see what color the roux should be. There is no Tony seasoning available here.I used a shake each of garlic , onion, oregano, basil, cayenne, white & black pepper,thyme, and paprika. It turned out to be quite authentic.