There’s a hundred recipe for shrimp out there, but I bet this one is the best! This shrimp and crabmeat etouffee is to die for! Check it out and let me know what you think.
If you like Cajun food, you’ll love this Shrimp and Crabmeat Etouffee recipe. This awesome dish is not to spicy as written, you may want to adjust the seasonings some to kick it up a notch.
Several weeks ago, after enjoying a great etouffee at a cooking demonstration and tasting from a local top-rated chef, I was inspired to make my own version the following day. Since Mardi Gras was coming up the following week, and since I am a seafood lover, I wanted to make a version with seafood, or more likely shellfish. So, I pulled out one of my cookbooks from Chef John Besh, “My New Orleans, the Cookbook,” to use as a guide. His recipe was for crabmeat and frog, but I substituted the frog with shrimps (not that I don’t eat frog, but my local market doesn’t stock the product — need to get that at Lobster Place in NYC). For the roux, I prefer to use arrowroot in lieu of flour. Guess, it’s not authentic New Orleans, then??
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