Entree: United States – Louisiana – Crab Étouffée

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lump crabmeat (cooked, picked over; suggested example: blue crab; used for nutrition estimate)
- 1 cup (200 g) long-grain white rice (dry)
- 2 cups (480 ml) water (for rice)
- 1 tbsp (14 g) unsalted butter (for rice)
- 4 tbsp (57 g) unsalted butter (for roux and sauce)
- 1/4 cup (30 g) all-purpose flour
- 1 medium onion, chopped, approx. 8 oz (225 g)
- 1 medium green bell pepper, chopped, approx. 6 oz (170 g)
- 2 stalks celery, chopped, approx. 3 oz (85 g)
- 3 cloves garlic, minced, approx. 5/16 oz (9 g)
- 2 cups (480 ml) seafood stock or low-sodium chicken stock
- 1 tbsp (15 g) tomato paste
- 1 bay leaf
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) paprika
- 1/4 tsp (0.5 g) cayenne pepper
- 1 tsp (5 ml) Worcestershire sauce
- 3 stalks green onions (scallions), sliced, approx. 1 9/16 oz (45 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 ml) vegetable oil (if needed to adjust consistency)
- salt, to taste
- black pepper, to taste
- hot sauce, to taste
- lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) lump crabmeat (cooked, picked over; suggested example: blue crab; used for nutrition estimate)
- 1 cup (200 g) long-grain white rice (dry)
- 2 cups (480 ml) water (for rice)
- 1 tbsp (14 g) unsalted butter (for rice)
- 4 tbsp (57 g) unsalted butter (for roux and sauce)
- 1/4 cup (30 g) all-purpose flour
- 1 medium onion, chopped, approx. 8 oz (225 g)
- 1 medium green bell pepper, chopped, approx. 6 oz (170 g)
- 2 stalks celery, chopped, approx. 3 oz (85 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 cups (480 ml) seafood stock or low-sodium chicken stock
- 1 tbsp (15 g) tomato paste
- 1 bay leaf
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) paprika
- 1/4 tsp (0.5 g) cayenne pepper
- 1 tsp (5 ml) Worcestershire sauce
- 3 stalks green onions (scallions), sliced, approx. 45 g
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 ml) vegetable oil (if needed to adjust consistency)
- salt, to taste
- black pepper, to taste
- hot sauce, to taste
- lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the rice: rinse 1 cup (200 g) long-grain white rice under cold water until water runs clear. In a medium saucepan bring 2 cups (480 ml) water and 1 tbsp (14 g) butter to a boil, add rice and 1/2 tsp (2.5 ml) salt, reduce heat to low, cover, and simmer 18 minutes or until water is absorbed. Remove from heat and let stand covered 5 minutes; fluff with a fork and keep warm.
2. Make the roux and base: in a heavy 3- to 4-quart (3.84 L) skillet or Dutch oven over medium heat melt 4 tbsp (57 g) unsalted butter. Whisk in 1/4 cup (30 g) all-purpose flour and cook, stirring constantly, 4–6 minutes until the roux is a light blond to peanut-butter color (do not let it darken too far for Creole style).
3. Sweat the vegetables: add the chopped onion, green bell pepper, and celery (approx. 8 oz (225 g) onion, 6 oz (170 g) pepper, 3 oz (85 g) celery) to the roux and cook, stirring, 6–8 minutes until softened. Stir in 3 cloves (5/16 oz (9 g)) minced garlic and cook 1 minute more.
4. Build the sauce: stir in 2 cups (480 ml) seafood or low-sodium chicken stock, 1 tbsp (15 g) tomato paste, 1 bay leaf, 1 tsp (1 g) dried thyme, 1 tsp (2 g) paprika, 1/4 tsp (0.5 g) cayenne, and 1 tsp (5 ml) Worcestershire sauce. Bring to a simmer, reduce heat to low, and gently simmer 10–12 minutes to meld flavors and slightly thicken. Taste and adjust salt and black pepper as needed.
5. Finish with crab: gently fold in 1 lb (454 g) lump crabmeat (cooked, picked over). Warm the crab through 3–5 minutes over low heat—do not boil or stir aggressively to avoid breaking lumps. If sauce is too thick, stir in up to 2 tbsp (30 ml) vegetable oil or a little extra stock to reach desired consistency.
6. Final seasoning and herbs: remove and discard the bay leaf. Stir in sliced green onions (3 stalks, approx. 1 9/16 oz (45 g)) and 2 tbsp (8 g) chopped parsley. Adjust seasoning with salt, to taste; black pepper, to taste; and hot sauce, to taste.
7. Serve: spoon steamed rice onto warmed plates or into shallow bowls and ladle crab étouffée over the rice. Serve immediately with lemon wedges.

1. Prepare the rice: rinse 1 cup (200 g) long-grain white rice under cold water until water runs clear. In a medium saucepan bring 2 cups (480 ml) water and 1 tbsp (14 g) butter to a boil, add rice and 1/2 tsp salt, reduce heat to low, cover, and simmer 18 minutes or until water is absorbed. Remove from heat and let stand covered 5 minutes; fluff with a fork and keep warm.
2. Make the roux and base: in a heavy 3- to 4-quart skillet or Dutch oven over medium heat melt 4 tbsp (57 g) unsalted butter. Whisk in 1/4 cup (30 g) all-purpose flour and cook, stirring constantly, 4–6 minutes until the roux is a light blond to peanut-butter color (do not let it darken too far for Creole style).
3. Sweat the vegetables: add the chopped onion, green bell pepper, and celery (approx. 8 oz / 225 g onion, 6 oz / 170 g pepper, 3 oz / 85 g celery) to the roux and cook, stirring, 6–8 minutes until softened. Stir in 3 cloves (9 g) minced garlic and cook 1 minute more.
4. Build the sauce: stir in 2 cups (480 ml) seafood or low-sodium chicken stock, 1 tbsp (15 g) tomato paste, 1 bay leaf, 1 tsp (1 g) dried thyme, 1 tsp (2 g) paprika, 1/4 tsp (0.5 g) cayenne, and 1 tsp (5 ml) Worcestershire sauce. Bring to a simmer, reduce heat to low, and gently simmer 10–12 minutes to meld flavors and slightly thicken. Taste and adjust salt and black pepper as needed.
5. Finish with crab: gently fold in 1 lb (454 g) lump crabmeat (cooked, picked over). Warm the crab through 3–5 minutes over low heat—do not boil or stir aggressively to avoid breaking lumps. If sauce is too thick, stir in up to 2 tbsp (30 ml) vegetable oil or a little extra stock to reach desired consistency.
6. Final seasoning and herbs: remove and discard the bay leaf. Stir in sliced green onions (3 stalks, approx. 45 g) and 2 tbsp (8 g) chopped parsley. Adjust seasoning with salt, to taste; black pepper, to taste; and hot sauce, to taste.
7. Serve: spoon steamed rice onto warmed plates or into shallow bowls and ladle crab étouffée over the rice. Serve immediately with lemon wedges.