Crab-and-Shrimp Étouffée

Prep Time: 20 minutes
Cook Time: 27 minutes
Yield: Makes 4 to 6 servings

Ingredients

• 2  pounds  unpeeled, medium-size raw shrimp*
• 1/4  cup  butter
• 2  tablespoons  olive oil
• 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  tablespoon  low-sodium Creole seasoning
• 1  tablespoon  tomato paste
• 1  tablespoon  chopped fresh parsley
• 2  teaspoons  Worcestershire sauce
• 1/2  teaspoon  hot sauce
• 1  (16-oz.) container fresh crabmeat, drained and flaked
• 5  cups  hot cooked long-grain rice
• Garnish: chopped fresh flat-leaf parsley

Preparation

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.