Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living August 2007

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Credit: Ralph Anderson

Recipe Summary test

prep:
20 mins
cook:
27 mins
total:
47 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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  • 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.

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