Lobster and Shrimp Étoufée

My son Kerr and I visited Maine this summer, and my host Lisa Walker wanted to make some étoufée with leftover lobster. However, we only had ½ pound of lobster left, so we ended up adding shrimp to the dish. Check out the stock recipe we used. 

 Ingredients

• ½ pound of lobster meat (more if you didn't eat it!)
• 2 pounds of shrimp
• ½ cup canola oil
• ½ cup flour
• 1½ cups diced onions
• ¾ cup diced bell pepper
  
• ¾ cup diced celery
• 5 cloves minced garlic
• 3 cups stock

Spice Mix

• ¼ teaspoon thyme leaves
• 2 bay leaves
• ½  tsp crushed red pepper
• ¼ tsp of cayenne pepper.
• ¼ white pepper
• ¼ tsp black pepper
• Salt to taste

Directions

1. Make a roux. combine the oil and the flour in a Dutch oven. 
2. Heat and stir until the roux is a caramel color.
3. Add the garlic, onions, bell pepper, and celery. Sauté until the onions are soft and clear.
4. Add the spice mix.
5. Add the stock slowly while stirring. Simmer for at least 30 minutes, longer if you like.
   
6. Add the shrimp and cook them just long enough to turn pink. You don't want them to become tough through overcooking. 
7. Add the cooked lobster just long enough to warm it up.
8. Serve over rice.

Source — adapted from the Dooky Chase Cookbook

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022