Shrimp & Crab Etoufee

Name: Shrimp & Crab Etoufee
Ingredients: 2 lbs peeled, deveined large shrimp (16-20 count); 1 lb fresh crab meat drained and flaked; 1/4 cup butter; 2 tbls olive oil; 1/4-1/3 cup flour; 1 large onion chopped; 1 red pepper chopped; 1 hot pepper chopped; 1 cup minced celery; 3 tbls chives chopped; 5 garlic cloves minced; 16 oz chicken or fish stock; 1/2 cup dry white wine; 1/2 cup scallions chopped; 1/2 tsp cayenne pepper; 2 tbls creole seasoning (try to make your own, the commercial stuff is to salty); 2 tbls tomato paste; 3 tbls worcestershire sauce; 1/2 tsp hot sauce if needed; salt to taste; 1 tsp black pepper; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1 bay leaf; 6 cups of good long grain rice; 2 or 3 tbls cilantro chopped for garnish

26 ingredients

6 steps

Ingredients

2 lbs peeled, deveined large shrimp (16-20 count)
1 lb fresh crab meat drained and flaked
1/4 cup butter
2 tbls olive oil
1/4-1/3 cup flour
1 large onion chopped
1 red pepper chopped
1 hot pepper chopped
1 cup minced celery
3 tbls chives chopped
5 garlic cloves minced
16 oz chicken or fish stock
1/2 cup dry white wine
1/2 cup scallions chopped
1/2 tsp cayenne pepper
2 tbls creole seasoning (try to make your own, the commercial stuff is to salty)
2 tbls tomato paste
3 tbls worcestershire sauce
1/2 tsp hot sauce if needed
salt to taste
1 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
6 cups of good long grain rice
2 or 3 tbls cilantro chopped for garnish

Directions

1

Start rice, it should take 30 min to cook.
2

Spread shrimp out on paper towels, pat dry, salt, pepper and sprinkle with a little of the cajun seasoning. Melt butter and olive oil in large pot over medium high heat. Add half of the garlic and sweat for a minute, try not to burn. Add shrimp cooking in butter. Do not cook all the way, you are trying to infuse the butter and garlic flavor. Only cook for a couple of minutes. Remove shrimp and garlic from pan and cover. Add more butter to pan if you think you need it. Add flour to pan to make a roux. Try to get a medium colored roux. About 7 or 8 minutes, do not let it burn.
3

Add onion, white part of scallions, peppers and celery and sweat for about 5 minutes, do not burn. Add the rest of the garlic for the last minute.
4

Add everything else but the shrimp and crab. Simmer together for about 10 minutes. If the sauce looks too thick, add more wine or stock. If too thin though, don't add flour.
5

Check for seasoning and adjust if needed.
6

Add the shrimp and crab meat. cook for about 5 minutes or until heated all the way through. Remove bay leaf and serve over rice.