Seafood · Shrimps

Crab and Shrimp Étouffée

Crab-and-Shrimp Étouffée

Makes 4 to 6 servings

2 pound, 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 Creole seasoning
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1 (16-oz.) fresh crab meat, drained and flaked


In a large pan, melt butter with oil over medium-high heat; Mix in flour, and stir constantly, 5 minutes or until caramel colored.

Toss in chopped onion, green pepper, and celery; cook, stirring constantly, 3 minutes or until vegetables are tender. Toss in minced garlic, and sauté 1 minute.

Mix in chicken broth, white wine, and next 6 ingredients, and saute for 10 minutes. Then, add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.

Toss in crab meat; Keep stirring until thoroughly heated.

Transfer shrimp mixture into individual serving bowls. Scoop hot cooked rice on top of shrimp mixture. Garnish, if desired.