Seafood Étouffée with Andouille Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, roux-thickened Louisiana-style étouffée featuring shrimp, crab, and smoky andouille sausage simmered in a deeply seasoned sauce. This southern-inspired seafood ready in about 55 minutes pairs unsalted butter, all-purpose flour, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Southern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large heavy-bottom pot over medium heat, melt 4 tbsp unsalted butter and stir in 4 tbsp all-purpose flour; cook stirring constantly for 5-7 minutes until the roux turns a peanut butter brown and smells nutty.
  2. Step 2: Add 1 medium finely chopped onion, 1 medium chopped green bell pepper, 2 chopped celery stalks, and 3 minced garlic cloves; cook and stir for 5 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 8 oz sliced andouille sausage and cook for 3 minutes until browned.
  4. Step 4: Pour in 3 cups chicken broth, 2 tbsp tomato paste, 1 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf; bring to a simmer and cook for 15 minutes to thicken and develop flavor.
  5. Step 5: Add 12 oz peeled and deveined shrimp and 8 oz lump crab meat; simmer gently for 5 minutes until shrimp turn pink and crab is heated through.
  6. Step 6: Remove bay leaf, season with salt and black pepper to taste, and stir in 1/4 cup chopped green onions.
  7. Step 7: Serve the étouffée hot ladled over 4 cups cooked white rice.

Frequently asked questions

How long does Seafood Étouffée with Andouille Sausage take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seafood Étouffée with Andouille Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Seafood Étouffée with Andouille Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seafood Étouffée with Andouille Sausage for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seafood Étouffée with Andouille Sausage?

Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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