Crab and Shrimp Étouffée Recipe

imageCrab and Shrimp Étouffée Recipe

1 pound medium-size raw shrimp, peeled and deveined
1/4 cup butter
1/3 cup all-purpose flour
2/3 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
3 garlic cloves, minced
1 (14 oz.) can chicken broth
1/3 cup dry white wine
1/4 cup chopped green onions
1 tbsp low-sodium Creole seasoning
1 tbsp tomato paste
1 tbsp chopped fresh parsley
2 tsp Worcestershire sauce
1/2 tsp hot sauce
1 (8 oz.) container fresh crabmeat, drained and flaked
5 cups hot cooked long-grain rice
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 sauté 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. Stir in crab meat; cook, stirring often, until thoroughly heated. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish with parsley if desired.
(a variation of this recipe by Southern Living August 2007)

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Posted on June 23, 2014, in Seafood. Bookmark the permalink. Leave a comment.

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