"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Crab and Shrimp Etoufee Recipe

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This recipe for Crab and Shrimp Etoufee, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Southern Living at Home
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. medium-size raw shrimp, peeled and deveined
1/4 cup butter
2 tbsp. 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 tbsp. low sodium Creole seasoning
1 tbsp. tomato paste
1 tbsp. chopped fresh parsley
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
1 (16 oz) container fresh crabmeat, drained
5 cups hot cooked long-grain rice

Directions:
Directions:
1. Melt butter with oil in a large dutch oven over medium high heat. Stir in flour and cook stirring constantly. Add chopped onions, peppers, celery, and cook for four minutes more or until vegetables are tender.

2. Stir in chicken broth and white wine and next 6 ingredients, cooking and stirring for 10 minutes more. Add shrimp and cover, reducing heat and simmering for 5 minutes.

3. Stir in crabmeat, and cook until heated through.

4. Spoon shrimp mixture into bowls and serve with cooked rice on top of each serving of shrimp.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Personal Notes:
Personal Notes:
When Cory, our nephew from Louisiana came to live here for awhile, we were trying to make him feel at home and provide him with some of his Cajun and Creole cuisine. I ran across this recipe in Southern Living Magazine and tried it. We all loved it and it held up to New Orleans cuisine as well.

 

 

 

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