Lobster Etouffee

Foodie Crush

Ready in: 45 minutes
Servings: 8
Very Popular

Ingredients

  • 2 bay leaves
    Spices and Seasonings
  • ½ teaspoon black pepper
    Spices and Seasonings
  • ¼ cup butter plus 4 tablespoons butter reserved
    Milk, Eggs, Other Dairy
  • 1 teaspoon Cajun seasoning or to taste
    Ethnic Foods;Spices and Seasonings
  • 1 14.5-ounce can diced tomatoes
    Canned and Jarred
  • ½ teaspoon cayenne pepper or to taste
    Spices and Seasonings
  • 1 cup chopped celery
    Produce
  • 3 cups chicken stock
    Canned and Jarred
  • 1 8-ounce jar clam juice
    Canned and Jarred;Ethnic Foods
  • ½ cup flour, plus extra flour as needed to form a paste
    Baking
  • ½ cup minced fresh parsley leaves
    Produce;Spices and Seasonings
  • 3 garlic cloves, minced
    Produce
  • ½ cup chopped green bell pepper
    Produce
  • ½ cup minced green onions, plus extra for garnish
    Produce
  • 3-5 dashes hot sauce or to taste
    Condiments
  • ¼ cup oil
    Oil, Vinegar, Salad Dressing
  • 1 teaspoon salt
    Spices and Seasonings
  • ½ teaspoon white pepper
    Spices and Seasonings
  • 1½ cup chopped yellow onion
    Produce
  • adapted from Paula Deen and Emeril Lagassee
    ?

Steps

  • To make the roux, melt butter with oil in a large heavy saucepan over low heat.
  • Whisk flour into the oil to form a paste and cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
  • Add the onion, green pepper, celery, and garlic and cook over low heat until the vegetables are limp, about 5 minutes.
  • Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.
  • Add clam juice, chicken broth, tomatoes with their juice and salt to taste. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens.
  • Add lobster meat and cook for 3-5 minutes careful not to overcook.
  • Remove from heat and add the 4 tablespoons reserved butter and stir to melt.
  • Garnish with the green onions, parsley and serve over steamed rice.

Nutrition

  • Calories: 226.41  cal  (11.32%)
  • Fat: 14.29  g  (21.98%)
  • Saturated Fat: 4.52  g  (28.28%)
  • Carbohydrates: 21.06  g  (7.02%)
  • Sugar: 6.6  g  (7.34%)
  • Cholesterol: 17.95  mg  (5.98%)
  • Sodium: 656.75  mg  (28.55%)
  • Protein: 5.02  g  (10.04%)
  • Vitamin K: 87.89  µg  (83.7%)
  • Vitamin C: 23.1  mg  (28.0%)
  • Vitamin A: 980.18  IU  (19.6%)
  • Vitamin E: 2.34  mg  (15.61%)
  • Manganese: 0.28  mg  (14.24%)
  • Vitamin B3: 2.83  mg  (14.16%)
  • Vitamin B6: 0.25  mg  (12.48%)
  • Folate: 49.2  µg  (12.3%)
  • Potassium: 426.02  mg  (12.17%)
  • Vitamin B1: 0.17  mg  (11.32%)
  • Fiber: 2.67  g  (10.69%)
  • Vitamin B2: 0.18  mg  (10.6%)
  • Iron: 1.83  mg  (10.19%)
  • Copper: 0.2  mg  (10.19%)
  • Selenium: 5.56  µg  (7.94%)
  • Phosphorus: 75.4  mg  (7.54%)
  • Magnesium: 26.88  mg  (6.72%)
  • Calcium: 51.94  mg  (5.19%)
  • Zinc: 0.52  mg  (3.49%)
  • Vitamin B5: 0.32  mg  (3.2%)

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