Étouffee should be thickened with cornstarch or flour, not a roux. Traditionally it is a delicate, flavorful sauce filled with fresh seasonal seafood.

Shrimp and Crab Étouffée Shrimp and Crab Étouffée
A South Louisiana invention, an authentic Acadian étouffée is a meal in itself.
Yield: serves 6-8


  • 14 lb. butter
  • 1 cup onion, finely chopped
  • 12 cup green bell pepper, finely chopped
  • 12 cup celery, finely chopped
  • 1 tbsp. garlic, peeled and minced
  • 1 tsp. salt
  • 12 tsp. cayenne
  • 2 lb. medium shrimp, peeled and deveined
  • 2 cups hot Double-Rich Fish Stock
  • 2 tbsp. cornstarch
  • 1 lb. lump crabmeat
  • 14 cup scallions, finely chopped, for garnish
  • 14 cup parsley, finely chopped, for garnish


  1. Melt butter in a large, heavy pot. Add onions, peppers, celery, garlic, salt, and cayenne, and cook, stirring frequently, until vegetables are tender, about 15 minutes.
  2. Add shrimp, raise heat slightly, and cook until shrimp has turned pink, about 3 minutes. Add 1 1⁄2 cups of the stock. Stir cornstarch into remaining 1⁄2 cup stock and add to pot. Bring to a simmer, reduce heat, and cook until slightly thickened, about 20 minutes.
  3. Add crab and cook until warmed through, 2–3 minutes. Garnish with scallions and parsley. Serve over rice.