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This recipe for SHRIMP & CRAB ETOUFFEE, by , is from WATSON FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Rooks


1/2 cup oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. cayenne pepper, more if desired
1 tsp. Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce
1 (8-ounce) battle clam juice
1 (14.5-ounce) can diced tomatoes
Salt (Cajun seasoning has salt already)
2 lbs. small or medium shrimp, peeled and deveined
1 or 2 cups lump crabmeat
1/2 stick butter
Rice, optional
Diced green onions, for garnish

* Note: To make roux, use oil instead of butter, because butter burns

Make the roux, mix oil & flour in a heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. DO NOT ALLOW THIS TO BURN. To the roux, add the onion, green pepper,celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and tomatoes with their juice, stir to blend. Add the salt, starting with 1 tsp., then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and crab. Stir. It will take about 3 minutes for the shrimp to cook, don't overcook. Remove from heat. Add the butter and stir, the heat from the dish will melt the butter. The butter brings it all together and makes it smooth. Garnish with green onions and serve over rice.




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