Lobster and Shrimp Etouffee
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.
Lobster and Shrimp Etouffee Cooking Tips:
How do you crack a lobster tail before cooking?
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.
How do you remove the lobster tail after cooking?
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.
How is etouffee different from gumbo?
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.
What etouffee mean?
Etouffee is a French word that means smothered or suffocated.
What does etouffee taste like?
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.
How thick should etouffee be?
Etouffee should be as thick as a gravy you would use on mashed potatoes.
Can you make 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 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 sauce pan, cook until mixture starts to boil. About 10 minutes or less.
latest Recipe Video:
You can use chicken, shrimp or lobster in your etouffee. You can use shrimp stock, fish stock or vegetables stock.
what to serve with Lobster and Shrimp Etouffee?
Lobster and Shrimp Etouffee
- 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
- 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.
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