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Étouffée is a dish I never had growing up. It's a dish that I didn't experience until I got to college. However, it quickly became part of my recipe repertoire when I finally did have it.
I always tell people although I cook refined food and specialize in recipes for clients with select diets, I'm a gravy and rice guy. I love the combo of an amazingly seasoned gravy over rice. Étouffée simply put is gravy and rice.
FAQ:
Here are some of the top questions about making etouffee.
First, do not be scared to crack the shell of the lobster. Use scissors to cut the bottom of the shell in half to expose the tail meat.
To remove the lobster tail from the shell. Cover with a towel, then press the cooked tail until you hear it crack. Use scissors to cut the bottom of the shell in half to expose the tail meat.
Etouffee and gumbo both have the trinity (onion, celery, and bell pepper) and a dark brown roux. The difference between etouffee and gumbo is that etouffee is thicker, made with butter roux, the roux should be peanut butter brown and has a gravy consistency. Gumbo is thinner, made with an oil roux, the roux should be cocoa brown and a soup consistency.
Etouffee is a French word that means smothered or suffocated.
Etouffee has a deep nutty flavor from the dark brown roux. The roux creates an umami flavor that deepens depending on the color of your roux. The onions, celery, bell pepper, garlic, and cajun seasoning take it up a notch from your traditional gravy.
Etouffee should be as thick as a gravy you would use on mashed potatoes.
Can you make it ahead?
Freezer: Lobster and Shrimp Etouffee: You can make the etouffee in advance and place in an airtight container after it cools off. Keep in the freezer for 3 months max. Thaw 48 hours before using.
Fridge: Lobster and Shrimp Etouffee: Etouffee can be made a day or two in advance. After the etouffee cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Lobster and Shrimp Etouffee: Turn on heat to medium, add all ingredients in a small or medium saucepan, and cook until mixture starts to boil. About 10 minutes or less.
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Substitution Options:
You can use chicken, shrimp, or lobster in your etouffee. You can use shrimp stock, fish stock, or vegetable stock.
what to serve with Lobster and Shrimp Etouffee?
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Recipe:
📖 Recipe
Lobster and Shrimp Etouffee
Ingredients
- 2 lobster tails
- 3 tablespoons salt
- ½ cup canola oil
- ¾ cup flour
- 1 large onion chopped
- 1 bell pepper chopped
- 3 stalks celery chopped
- 4 garlic cloves minced
- 2 bay leaves
- 3 tablespoons creole seasoning
- 1 teaspoon cayenne
- 1 teaspoon dry thyme
- 3– 3 ½ cups lobster stock
- 2 lbs. large shrimp peeled, tail on and deveined
- 1 cup green onions sliced
- 4 cups cooked rice
- to taste Louisiana hot sauce
Instructions
- Bring a large pot of water to a boil, with salt and bay leaf. Once boiling add lobster and cook for 3 minutes. Remove lobster and break tail to remove lobster meat, chop and sit to the side.
- In a cast iron skillet or heavy bottom skillet, heat oil over medium-high heat until oil begins to slightly smoke. Once oil is smoking cut heat down to low and whisk in flour. Whisk until a peanut butter brown color is achieved; then stir in onion, bell pepper, and celery and cook for 2 minutes. Stir in garlic, bay leaf, creole seasoning, cayenne and thyme. Whisk stock in by third’s and bring to a boil. If too thick add remaining stock. Bring to a boil, reduce heat to a simmer adjust flavor to taste, add lobster and shrimp. Cook for 5 minutes until shrimp are cooked. Stir in ½ cup of green onions. Serve over rice.
Jeff says
Kind of funny - the background says etouffee is made with butter roux, but the instructions use oil. Going to have to try this recipe as its nearly impossible to find good etouffee in central Illinois.
Yvette says
Made the shrimp and lobster etouffee as directed. It turned out to be very good. .thanks for the great dish.
Kenneth Temple says
Love to hear it!
Michael Schertz says
I've done shrimp etoufee for years but love the idea of adding a lobster tail on top. I might broil mine in garlic/butter and just lay on top.
FYI I've done my roux generally with great results by using 1/2 butter 1/2 rendered bacon fat.
Also if you really want to turn it up a notch two steps help a ton:
1) Make the shrimp and lobster stock yourself with the shells/heads. Total game changer
2) Make the creole seasoning yourself. Ditto.