Lobster and Shrimp Étouffée

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Introduction

Lobster and Shrimp Étouffée is a dish that brings a taste of Louisiana’s rich culinary tradition to your table, combining luxury with bold, comforting flavors. This twist on the classic Cajun and Creole étouffée showcases tender lobster and succulent shrimp cooked in a savory, rich sauce made with the iconic “holy trinity” of Cajun cooking—onions, bell peppers, and celery. The dish is simmered with a blend of spices, a touch of heat, and a deep, flavorful broth that binds everything together. The result is a dish that’s as indulgent as it is flavorful, making it the perfect choice for any special occasion or when you simply want to treat yourself to something extraordinary.

The first time I made Lobster and Shrimp Étouffée, I couldn’t believe how easy it was to bring the flavors of New Orleans to life in my own kitchen. As the aroma of sautéed vegetables and spices filled the air, I could already tell this dish was going to be something special. When the lobster and shrimp were added to the rich sauce, everything melded together in perfect harmony, creating a comforting, flavorful dish that instantly transported me to the heart of Louisiana. Served over a bed of warm rice, this étouffée made for an unforgettable meal that my family couldn’t stop raving about.

What I love most about Lobster and Shrimp Étouffée is how it balances luxury with the soulful, comforting essence of Cajun and Creole cooking. It’s a dish that can be served on a weeknight to elevate any dinner or as a show-stopping centerpiece for a dinner party. The combination of sweet lobster, tender shrimp, and rich, spicy sauce will surely leave everyone at the table asking for seconds.

Perfect for:

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  • Special celebrations
  • Dinner parties
  • Holiday meals
  • Date nights
  • Seafood lovers

Why You’ll Love This Lobster and Shrimp Étouffée Recipe

Here’s why Lobster and Shrimp Étouffée will steal the show at your next dinner gathering:

  • Luxury with Lobster and Shrimp: The combination of lobster and shrimp in this dish elevates the classic étouffée to a whole new level of indulgence, creating a rich and hearty seafood experience.
  • Bold Cajun Flavors: The blend of spices, including paprika, cayenne, and thyme, brings bold, zesty flavors to the dish while the roux adds a deep, savory base.
  • Perfectly Balanced: The “holy trinity” of vegetables (onions, bell peppers, and celery) creates a perfect balance of texture and flavor, enhancing the seafood while not overpowering it.
  • Comforting and Hearty: Served over rice, this dish is hearty, comforting, and packed with flavor—perfect for a filling meal.
  • Impressive Yet Easy to Prepare: While it sounds fancy, this étouffée is straightforward to prepare, making it an excellent option for impressing your guests without the stress.

Preparation and Cooking Time

  • Total Time: 45 minutes
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Servings: 4-6 servings
  • Calories per serving: Approximately 450-500 calories
  • Key Nutrients: Protein: 30g, Carbs: 30g, Fat: 25g

Ingredients

Gather these ingredients to make your Lobster and Shrimp Étouffée:

  • 2 lobster tails, cooked and chopped
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 bell pepper, finely chopped (green or red)
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 tablespoons green onions, chopped (for garnish)
  • Cooked rice, for serving

Ingredient Highlights

  • Lobster Tails: The star ingredient, lobster adds a luxurious touch to this dish, offering tender, sweet meat that pairs perfectly with the shrimp.
  • Shrimp: Sweet and juicy shrimp provide a contrast in texture to the lobster while absorbing the flavorful sauce.
  • Seafood Stock: The stock creates a rich, savory base for the sauce and deepens the overall seafood flavor of the dish.
  • Cajun Seasoning: This blend of spices is essential to bringing the bold, aromatic flavors typical of Cajun cooking.
  • Heavy Cream: Adds a creamy, velvety texture to the sauce and helps to balance the heat from the spices.

Step-by-Step Instructions

Here’s how to make Lobster and Shrimp Étouffée:

Prepare the Roux:

  1. Melt Butter: In a large skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Cook Vegetables: Add the chopped onion, bell pepper, and celery (the holy trinity). Sauté for 5-7 minutes until the vegetables are softened and fragrant.
  3. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Make the Sauce:

  1. Create the Roux: Sprinkle the flour over the vegetables and stir continuously to form a roux. Cook for 2-3 minutes, allowing the flour to blend with the butter and create a golden paste.
  2. Add Spices: Sprinkle in the Cajun seasoning, smoked paprika, cayenne (optional), thyme, salt, and pepper. Stir to combine the spices with the roux.

Simmer the Étouffée:

  1. Add Stock: Gradually pour in the seafood stock while stirring constantly to prevent lumps. Bring the mixture to a simmer.
  2. Add Cream: Stir in the heavy cream and allow the mixture to simmer for 5-7 minutes, thickening into a creamy sauce.

Cook the Seafood:

  1. Add Lobster and Shrimp: Gently stir in the lobster and shrimp. Cook for 5-7 minutes, or until the shrimp is pink and fully cooked, and the lobster is heated through.
  2. Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed.

Serve the Étouffée:

  1. Serve Over Rice: Spoon the lobster and shrimp étouffée over a bed of cooked rice. Garnish with fresh parsley and green onions before serving.

How to Serve Lobster and Shrimp Étouffée

Lobster and Shrimp Étouffée is a flavorful, rich dish that pairs well with a variety of sides:

  • Over White Rice: Serve over hot, steamed white rice to absorb all the delicious sauce.
  • With Crusty Bread: Pair with a crusty baguette or cornbread to soak up the remaining sauce.
  • With a Side Salad: Serve with a simple green salad with a light vinaigrette to balance out the richness of the étouffée.
  • As a Main Dish: This étouffée can be served as the main course for a special dinner or celebration.
  • With Roasted Vegetables: Roasted asparagus or Brussels sprouts make a great side to complement the seafood in the étouffée.

Additional Tips for Lobster and Shrimp Étouffée

Here are some tips to make your Lobster and Shrimp Étouffée perfect:

  • Use Fresh Lobster: If possible, use fresh lobster tails for the best flavor and texture, but frozen lobster tails work well too.
  • Don’t Overcook the Shrimp: Be sure to cook the shrimp just until it turns pink to avoid it becoming rubbery.
  • Adjust the Heat: Control the level of spiciness by adjusting the amount of cayenne pepper and Cajun seasoning to your preference.
  • Make the Sauce Ahead: You can prepare the sauce in advance and refrigerate it. Just reheat and add the shrimp and lobster right before serving.
  • Garnish Generously: Don’t skip the garnish—fresh parsley and green onions add color and freshness to the dish.

Recipe Variations for Lobster and Shrimp Étouffée

Here are 10 variations to try with Lobster and Shrimp Étouffée:

  • Crab Étouffée: Swap the lobster for crab meat for a different, equally luxurious seafood dish.
  • Spicy Étouffée: Add more cayenne pepper or a splash of hot sauce for an extra spicy kick.
  • Vegetarian Étouffée: Replace the seafood with vegetables like mushrooms, zucchini, and bell peppers for a vegetarian version.
  • Chicken and Sausage Étouffée: Add chicken or sausage (or both) for a hearty, meaty alternative to seafood.
  • Coconut Étouffée: Use coconut milk instead of heavy cream for a creamy, slightly tropical twist.
  • Garlic Butter Étouffée: Add more garlic and butter to the sauce for an even richer flavor.
  • Etouffée with Okra: Incorporate okra into the sauce for a Southern touch that thickens the gravy.
  • Gulf Coast Étouffée: Use shrimp and oysters for a blend of Gulf Coast seafood flavors.
  • Spicy Cajun Sausage Étouffée: Add slices of Andouille sausage to the dish for an authentic Cajun flavor.
  • Lobster Mac and Cheese Étouffée: Combine this étouffée with a creamy mac and cheese base for a decadent fusion dish.

Freezing and Storage

  • Freezing: Étouffée is best enjoyed fresh, but you can freeze the sauce without the seafood. Allow it to cool completely before transferring it to an airtight container for freezing. When ready to serve, reheat and add fresh seafood.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of broth if the sauce has thickened too much.

Special Equipment for Lobster and Shrimp Étouffée

Here are some special equipment items that will help you make your Lobster and Shrimp Étouffée:

  • Large Skillet or Dutch Oven: A wide, heavy-bottomed skillet or Dutch oven is ideal for making the roux and simmering the sauce.
  • Whisk: Use a whisk to stir the roux and prevent lumps in the sauce.
  • Sharp Knife: A sharp knife makes it easier to chop vegetables and seafood.
  • Measuring Cups and Spoons: Accurate measurements will ensure the right balance of flavors in your étouffée.
  • Wooden Spoon or Spatula: A wooden spoon is perfect for stirring the sauce and scraping the bottom of the pan without scratching it.

FAQ Section for Lobster and Shrimp Étouffée

  1. Can I use frozen shrimp?
    Yes, frozen shrimp can be used. Just make sure to thaw them completely before cooking.
  2. Can I substitute chicken for seafood?
    Yes, you can replace the lobster and shrimp with chicken for a more traditional étouffée.
  3. How do I know when the shrimp is cooked?
    Shrimp should turn pink and opaque when fully cooked. Be sure to avoid overcooking it.
  4. Can I use half-and-half instead of heavy cream?
    Yes, half-and-half can be used as a lighter alternative to heavy cream, though it may result in a slightly less rich sauce.
  5. Can I make this dish spicy?
    Absolutely! You can adjust the cayenne pepper and add hot sauce to make it spicier if you prefer.
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Lobster and Shrimp Étouffée

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Lobster and Shrimp Étouffée is a luxurious and flavorful twist on the traditional Cajun and Creole étouffée. This dish features succulent lobster and shrimp simmered in a rich, flavorful sauce made with the “holy trinity” of Cajun cooking—onions, bell peppers, and celery. Cooked with spices and a hint of heat, this étouffée is a perfect balance of flavors and textures, making it a standout dish for any special occasion or dinner gathering. Served over a bed of warm rice, it brings the heart and soul of Louisiana cuisine to your table.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Category: dinner

Ingredients

Scale

Gather these ingredients to make your Lobster and Shrimp Étouffée:

  • 2 lobster tails, cooked and chopped
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 bell pepper, finely chopped (green or red)
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 tablespoons green onions, chopped (for garnish)
  • Cooked rice, for serving

Instructions

Prepare the Roux:

  1. Melt Butter: In a large skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Cook Vegetables: Add the chopped onion, bell pepper, and celery (the holy trinity). Sauté for 5-7 minutes until the vegetables are softened and fragrant.
  3. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Make the Sauce:

  1. Create the Roux: Sprinkle the flour over the vegetables and stir continuously to form a roux. Cook for 2-3 minutes, allowing the flour to blend with the butter and create a golden paste.
  2. Add Spices: Sprinkle in the Cajun seasoning, smoked paprika, cayenne (optional), thyme, salt, and pepper. Stir to combine the spices with the roux.

Simmer the Étouffée:

  1. Add Stock: Gradually pour in the seafood stock while stirring constantly to prevent lumps. Bring the mixture to a simmer.
  2. Add Cream: Stir in the heavy cream and allow the mixture to simmer for 5-7 minutes, thickening into a creamy sauce.

Cook the Seafood:

  1. Add Lobster and Shrimp: Gently stir in the lobster and shrimp. Cook for 5-7 minutes, or until the shrimp is pink and fully cooked, and the lobster is heated through.
  2. Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed.

Serve the Étouffée:

  1. Serve Over Rice: Spoon the lobster and shrimp étouffée over a bed of cooked rice. Garnish with fresh parsley and green onions before serving.

Nutrition

  • Calories: 450-500 kcal
  • Fat: 25g
  • Carbohydrates: 30g
  • Protein: 30g

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Conclusion

Lobster and Shrimp Étouffée is a show-stopping dish that brings the bold flavors of Cajun and Creole cooking right to your table. With its rich, flavorful sauce and succulent seafood, this étouffée is sure to impress your guests and become a favorite in your recipe rotation. Whether you’re celebrating a special occasion or enjoying a delicious meal with family, this dish is perfect for creating lasting memories. So go ahead, indulge in this luxurious dish, and experience the comforting flavors of Louisiana cuisine!

I can’t wait to see your étouffée creations! Be sure to share your photos on Instagram and tag me—I’d love to see how you bring this flavorful dish to life. Don’t forget to leave a comment and share how you made it your own. Enjoy!

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