Crab-and-Shrimp Étouffée

By Texaschef11

Ingredients

• 2 * 2 pounds unpeeled, medium-size raw shrimp*
• 1/4 * 1/4 cup butter
• 2 * 2 tablespoons olive oil
• 1/3 * 1/3 cup all-purpose flour
• 2/3 * 2/3 cup chopped onion
• 1/4 * 1/4 cup chopped green bell pepper
• 1/4 * 1/4 cup chopped celery
• 3 * 3 garlic cloves, minced
• 1 * 1 (14-oz.) can chicken broth
• 1/3 * 1/3 cup dry white wine
• 1/4 * 1/4 cup chopped green onions
• 1 * 1 tablespoon low-sodium Creole seasoning
• 1 * 1 tablespoon tomato paste
• 1 * 1 tablespoon chopped fresh parsley
• 2 * 2 teaspoons Worcestershire sauce
• 1/2 * 1/2 teaspoon hot sauce
• 1 * 1 (16-oz.) container fresh crabmeat, drained and flaked
• 5 * 5 cups hot cooked long-grain rice
• * Garnish: chopped fresh flat-leaf parsley

Preparation

Step 1

1. Peel shrimp; devein, if desired.

2. 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.

3. 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.

4. Stir in crabmeat; cook, stirring often, until thoroughly heated.

5. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.

*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.

Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.