Crab and Shrimp Etouffee

By gina62_cooks

Ingredients

• 2 lbs peeled and deveined medium size shrimp
• 1/4 cup butter
• 2 tbsp olive oil
• 1/3 cup all purpose flour
• 2/3 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped celery
• 3 garlic cloves
• 1 (14 oz) can chicken broth
• 1/3 cup dry white wine
• 1/4 cup chopped green onions
• 1 tbsp Creole seasoning
• 1 tbsp tomato paste
• 1 tbsp chopped fresh parsley
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 (16 oz) container crab meat, drained and flaked
• 5 cups hot cooked rice

Preparation

Step 1

Melt butter with oil in large Dutch oven over medium-high heat; stir in flour and cook, stirring constantly, for 5 minutes or til caramel colored. Add onion, bell pepper, and celery; cook, stirring constantly, for 4 minutes. Add garlic and saute 1 minute. Stir in chicken broth, wine and next 6 ingredients. Cook, stirring constantly, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, for 5 minutes. Stir in crab meat; cook, stirring often, til thoroughly heated. Spoon etouffee into bowls and top with hot rice.