Print

Lobster and Shrimp Étouffée

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Find it online: https://succulentrecipes.com/lobster-and-shrimp-etouffee/