Crab-and-Shrimp Étouffée

Crab-and-Shrimp Étouffée
Photo by Ralph Anderson

Ingredients

  • 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
  • 3 garlic cloves, minced
  • + 12 more ingredients
    • 1 tablespoon low-sodium Creole seasoning
    • 1/3 cup all-purpose flour
    • 2 teaspoons Worcestershire sauce
    • 2 tablespoons olive oil
    • 5 cups hot cooked long-grain rice
    • 1 (16-oz.) container fresh crabmeat, drained and flaked
    • ¼ cup butter
    • 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

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...

View full recipe at My Recipes

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