Cajun-style Crab and Sausage Etouffee

Cajun-style Crab and Sausage Etouffee is a delicious and hearty dish that is perfect for any occasion. This classic Cajun recipe is made with succulent crab meat, spicy sausage, and a rich and flavorful roux. It's a dish that is sure to please even the most discerning palates.

To make this Cajun-style Crab and Sausage Etouffee, you will need the following ingredients:

- 1 pound crab meat
- 1 pound spicy sausage
- 1/2 cup butter
- 1/2 cup flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup chopped green onions
- 1/2 cup chopped parsley
- Salt and pepper to taste
- Cooked rice for serving

To start, melt the butter in a large skillet over medium heat. Add the flour and stir constantly until the mixture turns a deep brown color. This is your roux, and it's the base for the dish.
Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are soft. Add the sausage and cook until browned. Add the chicken broth and stir until the mixture is smooth.
Add the crab meat, green onions, and parsley to the skillet and stir until everything is well combined. Season with salt and pepper to taste.
Simmer the mixture for about 10 minutes, or until the crab meat is cooked through. Serve the Cajun-style Crab and Sausage Etouffee over cooked rice.
This dish is a perfect combination of spicy and savory flavors. The sausage adds a nice kick of heat, while the crab meat adds a sweet and delicate flavor. The roux gives the dish a rich and creamy texture that is sure to satisfy.
Cajun-style Crab and Sausage Etouffee is a classic Cajun dish that is perfect for any occasion. It's hearty, flavorful, and easy to make. Give it a try and see for yourself why it's such a beloved dish in Cajun cuisine.
Type: Main Dish

Ingredients:

- Crab meat
- Spicy sausage
- Roux

Cooking Tips:

- Stir the roux constantly to prevent it from burning.
- Use fresh crab meat for the best flavor.
- Adjust the amount of spice to your liking by adding more or less sausage.