Shrimp and Crab Etouffee
Description
Etouffee is a Cajun or Creole dish usually served with shellfish over rice. It is a dish that you may want to save for special occasions because of the expense. Tailor it to your taste by using more, less hot sauce and using Cajun or Creole seasoning.
Ingredients
2 lb. unpeeled, medium-size raw shrimp or 2 (16 oz.) pkgs. frozen unpeeled, raw shrimp, thawed according to package directions
1/4 c. butter
2 T. olive oil
1/3 c. all-purpose flour
2/3 c. chopped onion
1/4 c. chopped green bell pepper
1/4 c. chopped celery
4 garlic cloves, minced
14 oz. can chicken broth/stock
1/3 c. dry white wine
1/4 c. chopped green onions
1 T. low-sodium Creole or Cajun seasoning
1 T. tomato paste
1 T. chopped fresh parsley
2 t. Worcestershire sauce
1/2 t. hot sauce or to taste
6 oz. container fresh crabmeat, drained and flaked
5 c. hot cooked long-grain rice
chopped fresh flat-leaf parsley, for garnish
Directions
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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; saute 1 minute.
Stir in broth/stock, wine, and next 6 ingredients; cook, stirring occasionally, 10 minutes. Add shrimp; cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
Stir in crabmeat; 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.
Serves 4-6.