Crab-and-Shrimp Étouffée


No flavor goes to waste in this étouffée—even shrimp shells are used to make the seafood stock. If using shelled shrimp, ask for 6 ounces of shells from the fish counter, or choose a high-quality fresh stock. It's inspired by 2019 F&W Best New Chef Kwame Onwuachi's memories of his grandmother Cassie Phillips' definitive version of the dish.

Crab and Shrimp Étouffée
Photo: Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Christina Daley
Prep Time:
50 mins
Total Time:
1 hrs 35 mins
6 to 8


  • 2 pounds shell-on raw medium shrimp

  • 4 ½ cups water

  • ½ cup unsalted butter (4 ounces)

  • ½ cup all-purpose flour (about 2 1/8 ounces)

  • 1 medium-size yellow onion, finely chopped (about 3/4 cup)

  • 2 large celery stalks, finely chopped (about 1 cup)

  • 2 large green bell pepper, finely chopped (about 1 1/4 cups)

  • 10 garlic cloves, coarsely chopped

  • 1 tablespoon Creole seasoning (such as Tony Chachere's)

  • 1 dried bay leaf

  • 4 thyme sprigs

  • ½ pound fresh crabmeat, picked over

  • Kosher salt, to taste

  • Hot cooked long-grain rice, for serving


  1. Peel and devein shrimp; reserving shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.

  2. Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.

  3. Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice

Make Ahead

Shrimp stock can be stored in an airtight container in refrigerator up to 2 weeks.

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