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Ralph Anderson Photo by: Ralph Anderson

Crab-and-Shrimp Étouffée

Southern Living AUGUST 2007

  • Yield: Makes 4 to 6 servings
  • Cook time:27 Minutes
  • Prep time:20 Minutes

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.

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Crab-and-Shrimp Étouffée recipe

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