Étouffée is a dish I never had growing up. It’s a dish that I didn’t experience until I got to college. However, when I finally did have it, it quickly became part of my recipe repertoire.

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. Some people eat it with chicken, shrimp or crawfish. Sometimes they eat it with all three!

 

On this week’s, Hunger Trap show I raised the Étouffée to a new height with lobster and shrimp. Once you get the roux down the rest is a cake walk. 

Below is the recipe to make this weekend for family and friends. Tag me in the photo on IG @kennethtemple_ or on my Facebook fan page @hungertrapshow as you enjoy this deliciousness. 

 

 

 

Lobster and Shrimp Etouffee

Lobster and shrimp etouffee – This dish is Cajun to the roots, normally etouffee’s are made with crawfish or shrimp but we spiced it up by adding lobster and shrimp.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Cajun, Creole
Keyword: etouffee
Servings: 4

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.

Notes

Season the vegetables a little at a time with the creole seasoning at each stage to build flavors.