Go Back
Crab Etouffee Cajun Recipes

Crab Etouffee Cajun Recipe

This hearty crab etouffee cajun recipe is a traditional Louisiana dish made with fresh crab meat simmered in a rich Cajun roux sauce, seasoned with the classic “Holy Trinity” of onions, celery, and bell pepper. Served over rice, it’s the perfect balance of bold, smoky, and savory flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine CAJUN, Louisiana, Southern
Servings 4
Calories 420 kcal

Ingredients
  

  • ½ cup butter Unsalted preferred
  • ½ cup all-purpose flour For roux
  • 1 cup onion Finely chopped
  • 1 cup celery Chopped
  • 1 cup bell pepper Any color chopped
  • 3 cloves garlic Minced
  • 2 cups seafood stock Or substitute with chicken stock
  • 1 tsp thyme Dried or fresh
  • 1 tsp Cajun seasoning Or adjust to taste
  • 1 tbsp tomato paste Optional
  • 1 lb crab meat Lump or claw cooked
  • 2 tbsp parsley Chopped for garnish
  • 1 tbsp lemon juice Freshly squeezed
  • to taste salt & pepper Optional
  • optional hot sauce To taste
  • 4 servings cooked white rice For serving

Instructions
 

Make the Roux:

  • In a large heavy-bottomed pot, melt butter over medium heat. Gradually whisk in flour, stirring constantly for 8–10 minutes until the mixture turns a deep golden brown (caramel-colored).

Sauté the Veggies:

  • Add chopped onion, celery, and bell pepper. Cook for 5–7 minutes until softened. Stir in minced garlic and cook for 1 minute more.

Add Liquid and Seasonings:

  • Slowly pour in seafood stock while stirring. Add thyme, Cajun seasoning, and tomato paste (if using). Simmer for 10–15 minutes, stirring occasionally.

Add Crab:

  • Gently fold in crab meat. Simmer for 5–7 minutes to heat through. Avoid over-stirring to keep crab chunks intact.

Finish and Serve:

  • Stir in lemon juice and adjust seasoning with salt, pepper, and hot sauce if desired. Sprinkle with parsley before serving.

Plate:

  • Spoon etouffee over cooked white rice and serve hot.

Notes

  • You can substitute crab with shrimp or crawfish based on preference or availability.
  • The roux must be stirred constantly to avoid burning.
  • Homemade Cajun seasoning is ideal for full control over heat and salt levels.
  • This dish reheats well, so it's great for leftovers.
Keyword crab etouffee cajun recipes, Louisiana seafood, shrimp and crab etouffee, crawfish or shrimp etouffee, etouffee sauce, Cajun cooking