Crawfish, Shrimp & Lump Crabmeat Etouffee

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 319.1
  • Total Fat: 14.0 g
  • Cholesterol: 182.9 mg
  • Sodium: 774.4 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 24.5 g

View full nutritional breakdown of Crawfish, Shrimp & Lump Crabmeat Etouffee calories by ingredient

Number of Servings: 8


    1/2 cup butter
    2 onions chopped
    2 stalks celery finely chopped
    2 1/2 cups lower-sodium chicken broth
    1/4 cup flour
    3 lbs total any combination of shrimp (pealed and deveined), lump crabmeat, and crawfish tailmeat
    3 tbsp lemon juice
    1/2 tsp salt
    cayenne pepper to taste
    2 tsp Tabasco sauce
    1/4 chopped green onion tops
    1/4 cup chopped parsley
    3 cups cooked rice


Melt butter in 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 pepper 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. Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user AIMEELIZ1.

Member Ratings For This Recipe

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    does the nutritional info include the rice? I plan to make it with brown rice, but it looks great. lots of protein make the total calories worth trying, and if I'm correct in guessing, using some oil instead of butter might cut down on chol. too - 10/13/10