Crab-And-Shrimp Étouffée Recipe

Name: Crab-And-Shrimp Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.
6
*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
7
Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.

1447

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds unpeeled, medium-size raw shrimp*, 1/4 cup butter, 2 tablespoons olive oil, 1/3 cup all-purpose flour, and more.

Yes, Crab-And-Shrimp Étouffée falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab-And-Shrimp Étouffée

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