Lobster and Shrimp Étouffée

In a large pot, melt butter over medium heat. Whisk in flour to make a roux, cooking until it turns a golden brown, about 5-7 minutes.

Add onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes.

Stir in garlic and cook for another minute.

Slowly add the broth, stirring constantly to avoid lumps.

Add diced tomatoes, tomato paste, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.

Add lobster meat and shrimp to the pot. Cook until the shrimp are pink and opaque, about 5 minutes.

Serve the étouffée over cooked white rice and garnish with green onions and fresh parsley.

Notes:

For a milder version, omit the cayenne pepper.

Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins | Kcal: 450 | Servings: 4