Gollott's Seafood


Arny Gollott’s Quick & Easy Etouffee

This quick and easy “All Star” recipe gives one of the most heavenly aroma’s. There is nothing better than trying this dish during crawfish season (you can also substitute shrimp).


1 lb. wild caught domestic peeled gumbo shrimp or crawfish meat
1 Cajun Étouffée mix
5 tbsp. butter
2 cups water

Melt 5 tbsp. butter in saucepan, stir until light brown. Add Étouffée mix. Stir over low heat until mix has medium brown color. Add 2 cups water and 1 lb. boiled and peeled crawfish tails or 1 lb. raw and peeled shrimp. Cover and bring to a boil, stirring often. After mixture comes to boil, reduce heat to low and cook 15 minutes. After 15 minutes of cooking, cover, turn off heat and let stand 15 minutes. Serve over hot cooked rice and enjoy!


American. Wild caught. 100 percent domestic. When you buy shrimp from C.F. Gollott & Son Seafood, this is exactly what you're going to get. We take pride in a generational company standard that our shrimp will only be harvested from the Gulf of Mexico. The taste is matchless and freshness is our priority. From God's pond to your plate, shrimp from C.F. Gollott & Son Seafood is the No. 1 quality choice for customers nationwide.