Crab-and-Shrimp Étouffée

Ingredients

• 2 pounds unpeeled, medium-size raw shrimp*
• ¼ cup chopped green bell pepper
• ¼ cup chopped green onions
• ¹/₃ cup dry white wine
• 1 (14-oz.) can chicken broth
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• + 12 more ingredients
• • 1 (16-oz.) container fresh crabmeat, drained and flaked
  • ½ teaspoon hot sauce
  • 1 tablespoon tomato paste
  • ¼ cup chopped celery
  • 1 tablespoon chopped fresh parsley
  • ²/₃ cup chopped onion
  • Garnish: chopped fresh flat-leaf parsley
  • 5 cups hot cooked long-grain rice
  • 1 tablespoon low-sodium Creole seasoning
  • 2 teaspoons Worcestershire sauce
  • ¼ cup butter
  • ¹/₃ cup all-purpose flour

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 tend...

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