Crab And Shrimp Étouffée Recipes

SHRIMP & CRABMEAT ETOUFFEE RECIPE - (4/5)

Steps:

• In a large stockpot over medium heat, sauté onions and celery in olive oil until softened, around 10 minutes, mix in the garlic. In a separate bowl, combine the chicken broth and flour and stir until smooth. Add to the onion and celery mixture in the stockpot and bring to a boil. Reduce heat and simmer until thickened, around 30 minutes. Add lemon juice, cayenne, Tabasco sauce and shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice and enjoy! Tip: Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

SHRIMP & CRAB ETOUFFEE

Steps:

• In a food processor, finely chop onions.
• peppers, celery, parsley, and garlic.
• Melt butter in a large pot over med-high heat.
• Add flour to make a roux and stir constantly until light brown (about the color of peanut butter).
• Add the chopped vegetables and let them cook until soft, about 30 minutes.
• Stir occasionally to prevent sticking.
• While this is cooking, peel and devein shrimp.
• Save the shells and make a stock by boiling them in the water and seafood seasoning 8-10 minutes, then strain.
• When the veggies are done, add stock and stir.
• Simmer, then add remaining seasonings (be sure to taste before adding the salt, it is real easy to add too much salt).
• About 15 minutes before you are ready to eat, add the crab and shrimp.
• Cook until shrimp are tender; don't over cook- they will get tough.
• Serve over cooked rice or angle hair pasta.

CRAB-AND-SHRIMP ÉTOUFFéE

Steps:

• 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.
• 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.