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Recent Recipes

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Featured Recipe

Saint Lucifer Cajun Shrimp Etouffee




  • 1/2 cup butter

  • 1/3 cup all purpose flour

  • 2 cups chopped onion, yellow or white, about 2 medium onions

  • 1/2 cup celery, chopped, about 1 stalk

  • 1 large clove garlic, minced

  • 1 medium red bell pepper, chopped

  • 1 medium green bell pepper, chopped

  • 1 cup low sodium chicken broth

  • 1 cup water

  • 2 lbs. raw shrimp, peeled and deveined

  • 1 tablespoon Louisiana style hot sauce

  • 1 teaspoon St. Lucifer Seafood Bay Spice, more to taste

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 scallions, chopped, green parts only

  • 1/4 cup chopped fresh flat-leaf parsley

  • Cooked long-grain white rice




  • Melt butter in a large Dutch oven over medium-low, whisk in flour.

  • Cook, whisking constantly making a rue, until mixture turns golden brown, 10 to 12 minutes.

  • Increase heat to medium and add onion, celery and garlic. Cook, stirring often, until soft and golden, about 15 minutes.

  • Stir in peppers and cook, stirring often, 5 minutes.

  • Stir in broth and water and cook, stirring constantly, until mixture thickens about 7 to 10 minutes.

  • Stir in shrimp and cook, stirring occasionally, until shrimp turn pink, about 5 minutes.

  • Stir in hot sauce, salt, Saint Lucifer Seafood Bay Spice and pepper; cook 5 more minutes.

  • Add scallions and parsley, and simmer 5 minutes.

  • Remove from heat. Cover and let stand 5 minutes.

  • Serve immediately over hot cooked rice, add more Saint Lucifer Seafood Bay Spice to taste.


Download Printable Recipe Here


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