Crab-and-Shrimp Étouffée

Name: Crab-and-Shrimp Étouffée
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter; 59 milliliters chopped celery; 397 grams chicken broth; 1 liters hot cooked long-grain rice; 454 grams fresh crabmeat, drained and flaked; 1 Tbsp low-sodium Creole seasoning; 79 milliliters dry white wine; 1 leave Garnish: chopped fresh flat parsley; 79 milliliters all-purpose flour; 1 Tbsp chopped fresh parsley; 3 garlic cloves, minced; 59 milliliters chopped green bell pepper; 59 milliliters chopped green onions; 1 teaspoons hot sauce; 2 Tbsps olive oil; 158 milliliters chopped onion; 907 grams unpeeled, medium-size raw shrimp; 1 Tbsp tomato paste; 2 teaspoons Worcestershire sauce

Crab-and-Shrimp Étouffée might be just the main course you are searching for. This recipe makes 6 servings with 554 calories, 50g of protein, and 16g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up garnish: flat-leaf parsley, wine, chicken broth, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 47 minutes.

Instructions

Peel shrimp; devein, if desired.

Ingredients you will need

Shrimp

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.

Ingredients you will need

Caramel

Butter

All Purpose Flour

Cooking Oil

Equipment you will use

Dutch Oven

Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender.

Ingredients you will need

Green Pepper

Vegetable

Celery

Onion

Add minced garlic, and saut 1 minute.

Ingredients you will need

Minced Garlic

Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes.

Ingredients you will need

Chicken Broth

White Wine

Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.

Ingredients you will need

Shrimp

Stir in crabmeat; cook, stirring often, until thoroughly heated.

Ingredients you will need

Crabmeat

Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture.

Ingredients you will need

Cooked Rice

Shrimp

Equipment you will use

Bowl

Garnish, if desired.

*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.

Ingredients you will need

Raw Shrimp

Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.

Ingredients you will need

Creole Seasoning

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

59milliliters

butter 59milliliters

chopped celery 397grams

chicken broth 1liters

hot cooked long-grain rice 454grams

fresh crabmeat, drained and flaked 1Tbsp

low-sodium Creole seasoning 79milliliters

dry white wine 1leave

Garnish: chopped fresh flat parsley 79milliliters

all-purpose flour 1Tbsp

chopped fresh parsley 3

garlic cloves, minced 59milliliters

chopped green bell pepper 59milliliters

chopped green onions 1teaspoons

hot sauce 2Tbsps

olive oil 158milliliters

chopped onion 907grams

unpeeled, medium-size raw shrimp 1Tbsp

tomato paste 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.