1 (16-oz.) container fresh crabmeat, drained and flaked
5 cups hot cooked long-grain rice
Garnish: chopped fresh flat-leaf parsley
How to Make It
Peel shrimp; devein, if desired.
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.
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.
Stir in crabmeat; cook, stirring often, until thoroughly heated.
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.
Flavor was okay. I'm from the South so I've had good etouffe. I'll probably never make it again because it still isn't what I'm looking for. But cut the seafood in half or more. Roux to shrimp and crab was off.
I made this tonight and it was great. i did not have dry white wine so I used ginger ale and a squeeze of lemon instead. I also did not have shrimp or crab so I used chicken but everything else was the same
Love, love, love this recipe. I've made this quite a few times now and the only change I make to it is to reduce the amount of shrimp. Three lbs. of seafood for 4-6 servings is just too much in my opinion. No insult intended to those who are accustomed to this amount of protein. I also add some cayenne because my husband wants everything to be spicy.