| |
|
|
|
|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
6
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 1/2 sticks butter
|
| |
1 c finely chopped onion
|
| |
1/4 c finely chopped bell pepper
|
| |
1/4 c finely chopped celery
|
| |
4 cloves garlic, minced
|
| |
4 t cornstarch
|
| |
1 - 1 1/2 c chicken broth, divided
|
| |
1/2 c white wine
|
| |
4 t tomato paste
|
|
|
| |
1/4 c finely chopped green onions
|
| |
1/4 c finely chopped fresh parsley
|
| |
1 T worcestershire sauce
|
| |
3 lbs raw shrimp, peeled and deveined
|
| |
salt and pepper to taste
|
| |
tabasco to taste
|
| |
1 lb crabmeat
|
| |
3 c steamed rice
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Melt butter in Dutch oven. Add onion, bell pepper, and celery and cook until tender. Add garlic.
|
|
|
|
Dissolve cornstarch in 1 cup broth and add to vegetables. Stir in wine. Add tomato paste and next 3 ingredients.
|
|
|
|
Blend well. Add shrimp and cover. Simmer 10 minutes, stirring occasionally. If necessary, add more broth.
|
|
|
|
Add salt, pepper, and tabasco sauce. Gently stir in crabmeat and cook until thoroughly heated. Serve over rice.
|
|
|
|
Originally Submitted
2/17/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Crab and Shrimp Etouffe recipe to your own private DesktopCookbook.
|
