Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 can diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 pound crabmeat, picked over for shells
- Salt and black pepper, to taste
- Cooked white rice, for serving
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Serving dish
Step-by-step instructions:
1. Melt the butter in a large skillet or Dutch oven over medium heat.
2. Add the flour and stir constantly until the mixture turns a dark brown color, about 10-15 minutes.
3. Add the onion, bell pepper, celery, and garlic to the skillet and cook until the vegetables are soft, about 5-7 minutes.
4. Pour in the chicken broth and stir until the mixture is smooth.
5. Add the diced tomatoes, Worcestershire sauce, hot sauce, paprika, cayenne pepper, and dried herbs to the skillet and stir to combine.
6. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
7. Add the crabmeat to the skillet and stir gently to combine.
8. Cook for an additional 5-7 minutes, or until the crabmeat is heated through.
9. Season with salt and black pepper to taste.
10. Serve the crab étouffée over cooked white rice and garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 14g
Cholesterol: 150mg
Sodium: 1100mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Shrimp or crawfish can be used instead of crabmeat.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add diced andouille sausage for a smoky flavor.
- Use a combination of seafood, such as shrimp, crabmeat, and crawfish.
- Add diced tomatoes with green chilies for a spicy kick.
Tips and tricks:
- Be sure to pick over the crabmeat for any shells before adding it to the skillet.
- Adjust the amount of hot sauce and cayenne pepper to your desired level of spiciness.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Store any leftover crab étouffée in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crab étouffée in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the crab étouffée in a large serving dish with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Cornbread
Troubleshooting advice:
- If the roux (butter and flour mixture) burns, start over with fresh ingredients.
- If the sauce is too thick, add more chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the crabmeat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Crab étouffée is a classic Cajun dish that originated in Louisiana. It typically features shellfish, such as crab, shrimp, or crawfish, in a spicy tomato-based sauce.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the crab étouffée over cooked white rice for a traditional presentation.
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Region: Louisiana