This is a slightly modified version of a recipe I got out of the "Best of the Best from West Virginia" cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste.
Category: Main Dish
Cuisine: not set
1 large onion
1 large green bell pepper
1 large red bell pepper
3 celery ribs
3/4 cup chopped parsley
6 cloves
1/4 cup butter
3 tablespoons flour
1 1/2 lbs large raw shrimp shells on
6 cups water
1 tablespoon seafood seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon chicken bouillon granule
1 lb crabmeat
extra salt
cooked rice or angel hair pasta
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