Seafood Robert

Weekday dinner with a kick!

I found this recipe many years ago in a Southern Living magazine and have been carrying page 24 around with me ever since.  I’m not sure Seafood Robert, or “ro-ber” for the French/New Orleans pronunciation, is even a real dish, but it’s a simple and fresh dinner that can be made any day of the week.  The original recipe does not call for Tabasco, but I add a little at the table to enhance the flavor of the dish.


  • 1 1/2 pounds unpeeled fresh shrimp
  • 1 onion
  • 1 green bell pepper
  • 4 green onions/scallions
  • 2 celery stalks
  • 1/2 cup butter
  • 1 1/2 tbsp minced fresh garlic
  • 1 tbsp all-purpose flour
  • 1 (14 1/2 ounce) can of dice tomatoes with green chiles (Ro-Tel brand)
  • 1 (28 ounce) can of whole tomatoes
  • 1 (6 ounce) can of tomato paste
  • 2/3 cup water
  • 1 pound cooked, peeled crawfish tails
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 to 1/2 tsp red pepper
  • 1/2 cup chopped fresh parsley
  • Hot cooked rice
  • Tabasco (optional)


  1. Peel shrimp and devein.
  2. Chop onion and next 3 ingredients.
  3. Melt butter in a Dutch oven or large saucepan.  Add chopped vegetables and garlic and saute over medium-high heat 5 minutes or until tender.  Add flour and cook, stirring constantly for 1 minute.
  4. Stir in diced tomatoes and next 3 ingredients until blended.  Reduce heat and cook, stirring occasionally, 10 minutes.  If the whole tomatoes do not break-down to your liking, use a large spoon to deconstruct them.
  5. Add shrimp, crawfish and next 6 ingredients.  Cook 5 minutes or until shrimp is cooked through.  Serve over hot rice and sprinkle with parsley and Tabasco.

If you look closely, I replaced the parsley with more scallions because that’s what I had. Works well either way!

Source: Southern Living Magazine via Charlene Denoux from Baton Rouge, Louisiana.

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