Étouffée: A Cajun Classic



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


Peel shrimp; devein, if desired.

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.

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