Shrimp and Crabmeat Étouffée

By DeliciouslyDished

Taste a bit of New Orleans with this traditional Shrimp and Crab Étouffée recipe.

Ingredients

• 2 onions, chopped
• 2 stalks celery, chopped
• 1 teaspoon olive oil
• 1/4 teaspoon granulated garlic
• 2 1/2 cup chicken broth
• 1/4 cup flour
• 3 tablespoons lemon juice
• 1/8 teaspoon cayenne pepper, or to taste
• 2 teaspoons Tabasco sauce
• 1 1/2 pound shrimp, peeled and deveined
• 1 1/2 pound lump crabmeat
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, or 1 1/2 tablespoon Dried Parsley
• 3 cups cooked Basmati or brown rice

Details

Servings 8
Preparation time 10mins
Cooking time 45mins
Adapted from facebook.com

Preparation

Step 1

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.

Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.

Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.

Serve over rice.

*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!