Crab-and-shrimp étouffée

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs medium raw shrimp, unpeeled
• 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 ounce) can chicken broth
• 1/3 cup dry wine
• 1/4 cup chopped green onion
• 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 ounce) container fresh crabmeat, drained and flaked
• 5 cups cooked long-grain rice
• chopped fresh flat-leaf parsley

Recipe

• 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.
• 2 stir in chicken broth, wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. add shrimp. cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
• 3 stir in crabmeat; cook, stirring often, until thoroughly heated.
• 4 spoon shrimp mixture into individual serving bowls. spoon hot cooked rice on top of shrimp mixture. garnish, if desired.
• 5 *2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
• 6 note: for testing purposes only, we used tony chachere's lite creole seasoning.