Lobster and Shrimp Étouffée & Cajun Rice

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If you are a rice and gravy type of person, this comfort food will be right up your alley! Personally, my favorite kinds of dishes have rice and a variety of seafood, so naturally, this recipe is SO COMFORTING!

Étouffée is a creole term meaning ‘smothered’ and you better believe I’ve done this justice. Our lobster and shrimp are smothered in a flavorful sauce, as well as, delicious seasonings, celery, onions, pepper, butter and garlic! I intentionally wrapped all of that flavor around spicy Cajun rice and garnished it with fresh parsley.

Make sure you get your cool glass of water ready because it is H-O-T just like they do it in N’awlins! Enjoy Baaaby!

Lobster and Shrimp Étouffée & Cajun Rice

Prep Time 20 min Cook Time 20 min Rest Time 5 min Total Time 45 mins Servings: 4 Best Season: Suitable throughout the year

Ingredients

Ingredients for Etoufee

Ingredients for Cajun Rice

Instructions

Preparing the Shrimp and Lobster Étouffée

  1. Preheat cast iron pan. Add 4 tbsp of butter and garlic. Slowly add all purpose flour and stir continuously. Blend tomatoes, half of your onion and the habanero Chile pepper in a blender. Add blended items to rue and stir. Add chicken stock, chopped celery, scallions. Add  chopped 1/2 of onion and chopped half of green pepper to pan with rue and sauce. mix well. Add shrimp, thyme, Cajun seasonings and parsley. Cover a cook on low for 5 to 10 minutes until broth has thickened. Remove from heat and set aside.

    In a separate pot add 4 cups of water. Add 1 cup of  butter and 1 tsp of garlic. once water comes to a boil add your fresh lobster and cook for 10minutes or until completed done. Once lobster is cooked, place in colander and run cold water on it. Cut tail of lobster shell right down the center and remove lobster meat. Chop lobster meat and add to étouffée. 

Preparing Cajun Rice

  1. Bring 2 cups of water to a boil in a small pot. Add rice and cover, cooking at medium low heat. Preheat a cast iron pan. Add garlic,  onions, green peppers and sauté well.  Add ground turkey and or beef and cooked well. Season with black pepper Cajun seasoning, garlic and celery seed. Once rice has cooked add rice and mix all together. Add broth and let simmer for 5 minutes. 

    Plate your étouffée pairing it with the Cajun rice. Garnish with thyme or parsley and Enjoy!

Keywords: what is shrimp etouffee, shrimp etouffee recipes louisiana, lobster recipes,

14 Comments

  1. Hey there! Awesome! Thank you so much for this comfort food! It is exactly the recipe I needed! I already feel encouraged and I haven’t even bought the ingredients yet! Yeah, I’m one hundred percent a rice and gravy type of person! And so will I be during my whole life!

  2. Greetings! I’m one of the lovers of rice and sauces. I’d love to try a similar meal, it looks delicious. I like the seafood proposal. Thank you for sharing this wonderful recipe with us, you gave me an idea for lunch! A lot of success in your work, I wish!

  3. So yummy in the picture! I love rice, so it looks like a great option for me. And it also looks like it won’t take that long to prepare, just 45 minutes! Never cooked lobster at home actually, maybe I should try. Already have most of the ingredients, just need to think about where to get a lobster from.  Thank you for such a great recipe!

    1. Great! You can get 2 16 oz fresh lobsters at Whole Foods, if you have one in your area!👍 I’d love to hear how it turns out so please feel free to post your results! 🙂

  4. I am not very much into recipes, I mostly like to eat them! But I always like some new interesting food so I will certainly pass this one to my wife to try out. I like rice a lot and with the right ingredients it can really be very tasteful. Thank you for this recipe, I will certainly look for more in your website as I see there are many interesting ones to try out.

  5. Hi, thanks for the great recipe. I love seafood, but I am not that keen on Lobster, to be honest, so I will swap it out with scallops and give that a go. I am from Australia, and we call shrimp prawns.

    I will adapt your recipe and call it Prawn and Scallop Etouffe & Cajun Rice, same but different.

    1. Sounds great! Thank you for your feedback and please post it when you cook it I’d love to see how it turns out! 🙂

  6. Hey great dish, to be honest I’m not a gravy and rice fan but my dad and neighbor, who I often give food to, absolutely love it.

    For myself I’m thinking to give the rice a go on it’s own first and then maybe come up with my own favourite sauce. Do you have any suggestions as to what might go well with the flavour of this rice?

    Thanks for sharing this tasty but easy recipe!

    1. Thank you for your feedback. Yep, with seafood you have a wide range of opportunities :)… Do you like a thick and hearty sauce or light and fresh style? 

  7. Wow! As I see the picture and reading the ingredients plus procedure, I cannot help but mouth-watered.

    As I am reading through, on top of my mind is my son and his girlfriend who love extra spicy recipe.

    Since I and my daughter cannot withstand too spicy, I used to prepare mild spicy version and super spicy recipe. Your recipe is just worth a try. I will schedule cooking it when future daughter-in-law visits.

    1. Awesome glad to hear that and I love a spicy palate! I’d love to hear what you thought of it when you get a chance to make it. Feel free to let me know, okay! Cheers! 🙂

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