Crab & Shrimp Etouffee
Servings: 6
Ingredients
- 2 lbs. medium shrimp raw, unpeeled
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2/3 cup onion chopped
- 1/4 cup green bell pepper chopped
- 1/4 cup celery chopped
- 3 large garlic cloves minced
- 14 ounces chicken broth
- 1/3 cup dry white wine
- 1/4 cup green onions chopped
- 1 tablespoon Creole seasoning
- 1 tablespoon tomato paste
- 1 tablespoon fresh parsley chopped
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 16 ounces crabmeat fresh, drained and flaked
- 5 cups cooked long-grain rice hot
- fresh flat leaf parsley chopped
Instructions
- Peel shrimp; devein, if desired.
- Melt butter with oil in a large Dutch oven over medium-high heat; stir in
- flour, and cook, stirring constantly, 5 minutes or until caramel colored.
- Add chopped onion, green pepper, and celery; cook, stirring constantly, 4
- minutes or until vegetables are tender. Add minced garlic, and saute 1
- minute.
- Stir in chicken broth, white wine, and next 6 ingredients, and cook,
- stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and
- simmer, stirring occasionally, 5 minutes or until shrimp are pink.
- Stir in crabmeat; cook, stirring often, until thoroughly heated. Serve
- over hot cooked rice in individual bowls. Garnish with parsley if
- desired.
Notes
Recipe By: Southern Living, August, 2007
Serving Size: 6
Serving Size: 6
Leave a Reply