Lobster Etouffee and 5 Cajun Crustacean Recipes

by heidi on January 3, 2012

Baby its cold outside and I’m ready for some heat. So this big mama is pointing my cookin’ compass to ‘Nawlins baby!

FoodieCrush Lobster Etouffee

My first intro to real New Orleans cooking was years ago thanks to my little sister and bro-in-law, both oil execs who were working just outside New Orleans, who had invited us for a visit and our first Jazz Festival excursion—which if you haven’t experienced is a bucket list must do if only to try Crawfish bread. That’s all it took to become big fans of the little suckers.

A couple of years later, and after a transfer to Houston, bro-in-law treated us to another crawfish tastey, his recipe for Crawfish Etouffee. To some cooks, this dish seems out-of-your-league-fancy just by looking at the spelling of its name, what with it’s double ff’s and ee’s and sounding all French and haute.

But here’s the secret: it isn’t fancy, or hard. It’s just good. Spicy and good.

FoodieCrush Lobster Etouffeephoto > FoodieCrush

So when G and I were recently perusing the lovely aisles of Au Costco, we jumped at the seafood bait when we discovered langostinos in the seafood case.

No they weren’t fresh crawdads like you’d find on the coast, but any quality frozen nugget of the sweet crustacean style is all this recipe needs. So use what you can find: crawfish, shrimp or like us, little lobster longostinos.
This recipe is spiced up with Cajun seasoning and a variety of peppers, so depending on your love of heat, add or minus to your heart’s content. We serve it over steamed rice cooked with 2 bay leaves added to the water for a little flavor boost plus crusty french bread slathered with salty sweet butter for sopping up every nugget of goodness.

And another perk? This is a one-pot meal (if you don’t count the accompanying rice) so dinner will be on the table within an hour and clean up is a cinch.

Lobster Etouffee

Serving Size: Serves 8

Lobster Etouffee

Ingredients

adapted from Paula Deen and Emeril Lagassee
1/4 cup oil
1/4 cup butter plus 4 tablespoons butter reserved
1/2 cup flour, plus extra flour as needed to form a paste
1 1/2 cup chopped yellow onion
1 cup chopped celery
1/2 cup chopped green bell pepper
3 garlic cloves, minced
2 bay leaves
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper or to taste
1 teaspoon Cajun seasoning or to taste
3-5 dashes hot sauce or to taste
1 8-ounce jar clam juice
1 14.5-ounce can diced tomatoes
3 cups chicken stock
1 teaspoon salt
1 pound or 4 cups langostinos (can substitute crawfish or shrimp)
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves

Instructions

  1. 1. To make the roux, melt butter with oil in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste and cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
  2. 2. Add the onion, green pepper, celery, and garlic and cook over low heat until the vegetables are limp, about 5 minutes.
  3. 3. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add clam juice, chicken broth, tomatoes with their juice and salt to taste. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens.
  4. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the green onions, parsley and serve over steamed rice.
http://www.foodiecrush.com/2012/01/craving-lobster-etouffee-and-5-cajun-crustacean-recipes/

But, since we’re always on the lookout for more spicy sweet shellfish recipes, I figured you would be too. Whoa, don’t lose your head, but you’re about to become a very, very happy cook. Enjoy!

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Thanks for reading. Keep in touch, please subscribe to FoodieCrush and follow me on TwitterFacebook and Pinterest and check out FoodieCrush magazine 

44 comments |

Posted in: entrees,meat and seafood,noodles, rice and grains,recipes

{ 39 comments… read them below or add one }

Averie @ Love Veggies and Yoga January 4, 2012 at 12:37 am

It’s all gorgeous. I love lobster. I am kind of allergic to it (highly allergic to shrimp) but every few years I will have lobster and savor it for the next few years!

I have only bought it once and made it at home. It was 2 tails from WF’s that were like $60 for the pair and I was soooo scared to mess them up! I figured in the future, I would be money and stress levels ahead to just go out for lobster every year or two :)

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heidi January 4, 2012 at 5:27 pm

Oh Averie! I would just die if I couldn’t eat shrimp, it’s seriously my top 5 crush! This recipe uses little baby langostinos and they’re much cheaper than the tails.

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Vanessa @ Life Undeveloped January 4, 2012 at 5:08 am

Between that etouffee and that po’ boy I’m drooling over here.. Can you ever go wrong with a po’ boy?? I think not.

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Bev Weidner January 4, 2012 at 5:27 am

This might be my favorite post. Anything that burns my entire head to a crisp is what. I. love.

I’m DEFINITELY trying your dish. Absolutely!

(thanks for including me!)

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heidi January 4, 2012 at 5:26 pm

Your recipes are a no-brainer to feature lady! Thanks for doing what you do.

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Cookie and Kate January 4, 2012 at 6:44 am

Heidi, I love this post so much. For one, I can’t get enough of your incredible food photography. Also, the write-up for this tasty Cajun dish totally made me smile. “Sounding all French and haute”—ahahaha. Love it.

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heidi January 4, 2012 at 5:08 pm

Ah, thanks Kate! I’m pretty smitten with your pics too. Its a crush-fest.

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Emmy Kastner January 4, 2012 at 7:41 am

Oh! I am such a fan of shrimp. That shrimp pizza is on my dinner menu this week!

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heidi January 4, 2012 at 5:25 pm

I’m with you Emmy, I’m going to definitely give it a go, and it looks super easy too.

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Brianne January 4, 2012 at 8:49 am

I just made shrimp and sausage gumbo last night. Creole cuisine is sooo good! Thanks for your recipe and the great links. I would love to tackle etouffee!

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heidi January 4, 2012 at 5:25 pm

The etouffee is so easy, no tackling involved. Send me the link to your gumbo, always on the hunt!

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Michelle January 4, 2012 at 10:19 am

hitting the big C store later today – thanks for the tip to make this! YUM!!!!

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heidi January 4, 2012 at 5:20 pm

Get. Them. Now. And then fix me dinner.

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snippets of Thyme January 4, 2012 at 11:57 am

Oh, these plates have this cajun girl so excited! I’ve been away from La for sooo long and am now back in the South (Houston). It’s time I revive these cajun dishes for my ‘non’ southern family!

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heidi January 4, 2012 at 5:24 pm

Hi Riley, I was actually on your blog last night checking out your Fettucine with Herbed Cream Catfish Sauce http://rileymadel.blogspot.com/2011/08/homemade-fettucine-with-herbed-cream.html and it looks terrific! Your pasta making photos were totes inspiring, esp since I got the KitchenAid pasta attachment for Christmas, will be making your recipe for sure.

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Zenzi January 4, 2012 at 2:56 pm

Looks delicious! But how much langostinos/lobster meat? I couldn’t find it in the ingredient list (maybe for a reason?)

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heidi January 4, 2012 at 3:04 pm

well now, that would be helpful right? My husband and I were checking and I omitted it from the post! It’s 4 cups or 1 pound and I’ve fixed. Thanks for the catch! (no pun intended)

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Sandy January 4, 2012 at 5:49 pm

Ooooo, yum! I have never been to N’AwlIns-it is definitely on my bucket list. In the mean time I think I will just drool over your pictures.

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Aimee @ ShugarySweets January 5, 2012 at 6:54 am

Oh yum. I love crawfish etouffee, so I’m sure lobster would be delish as well. Mmmmmm

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beti January 5, 2012 at 11:13 am

ok, for me pizza is the winner but honestly everything looks fantastic

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Delishhh January 5, 2012 at 11:36 am

Awesome stuff – i often do Thai shrimp and noodles very easy – http://delishhh.com/2011/03/13/garlic-shrimp/

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Asmita January 5, 2012 at 1:25 pm

Your website is awesome! All the dishes look amazing! I am starving now.

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Dara January 5, 2012 at 3:12 pm

This looks soooo fantastic. I love cajun inspired dishes and I LOVE lobster! Great recipe.

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lynn @ the actor's diet January 5, 2012 at 7:05 pm

i just got back from NOLA last week. étouffée was one of the last few things on my bucket list i didn’t get to try!

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Maja January 6, 2012 at 7:41 am

Really nice dish and stunning photos!

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Deborah January 6, 2012 at 7:59 am

Looks like I need to plan a trip to Costco in my very near future. This sounds amazing!!

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Barrett Doran January 6, 2012 at 10:32 am

Love the recipe you have! We live in SLC and have found many of the lakes around here actually have crawfish. Being from the South I was skeptical about the quality/abundance, but they are NOT in short supply and are just as delicious as from LA waters. With a couple traps you can catch your own even in the Mountain West….. now I have another reason and recipe to bring home even more from our favorite “hunting grounds”
Thanks Crush~

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Nancy/SpicieFoodie January 6, 2012 at 2:10 pm

Love, love Etouffee! I’ve only had the crawfish one but your recipe is one for my to try very soon. Great round up or cajun food. All the yumminess and spiciness should definitely bring some much needed heat.

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Culture-ist January 6, 2012 at 4:14 pm

Upon seeing the featured photo we were hooked. The recipes sound and look absolutely delectable – we’ll be sure to try some in te near future. Great layout and features, we’ll be back to check out future recipes.

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Meg January 8, 2012 at 11:20 am

Shrimp + potatoes + wine sounds amazing. I’ll be making the shrimp clemenceau later this week. Thanks for sharing!

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Sarah @ Homestyle Cooking Around The World January 11, 2012 at 8:35 pm

What a great bunch of recipes! I have bookmarked these to try soon! Love it!

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Josh January 19, 2012 at 11:21 am

This is amazing, my mouth is watering. Thank you for sharing this. Will be attempting to make it this week.

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heidi January 19, 2012 at 4:44 pm

Oh man, literally! Love seeing a man comment about a recipe. Let me know how you like.

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Kris Mullen February 21, 2012 at 5:15 pm

Heidi, this is such a great post I had to share it with my readers today in a Mardi Gras round-up. I am so excited crawdad season is finally upon us! (although they’re still pretty small here in Texas). Once I get my hands on these delicious crustaceans I’ll be giving some of these recipes a try! Thanks for the great post and a good laugh (sounding all French and haute, & Au Costco = LOL)

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Kris Mullen February 21, 2012 at 5:16 pm

Heidi, this is such a great post I had to share it with my readers today in a Mardi Gras round-up. I am so excited crawdad season is finally upon us! (although they’re still pretty small here in Texas). Once I get my hands on these delicious crustaceans I’ll be giving some of these recipes a try! Thanks again for the great post and a good laugh (sounding all French and haute, & Au Costco = LOL)

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Kris Mullen February 21, 2012 at 5:16 pm

oops! sorry for the duplicate comment!

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Carrie's Experimental Kitchen June 15, 2012 at 4:46 am

Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/06/week-22-seafood-frenzy-friday.html

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Carrie's Experimental Kitchen January 11, 2013 at 4:44 am

I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html

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Ashley October 24, 2013 at 9:53 am

Made this a few days ago with a bag of frozen langostinos that I picked up a while back, and it was awesome!! Looking forward to the leftovers for lunch today. My only bit of confusion was if the bay leaves listed in the recipe were supposed to go in with rice, or if they were also for the etouffee. I ended up putting them in the rice, and it was great. Thanks for the yummy recipe!

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