Crab and Shrimp Etouffee

When there is not enough time to prepare Gumbo, this is a quick, great alternative dish.  To save even more time, use 1 – 1/2 cups of the  frozen seasoning blend in place of the onion, bell pepper, and celery.  Serve this dish with a salad and French bread and you are good to go!

Directions:

1. Peel shrimp; devein.
2. Melt butter with oil in a large Dutch oven over medium – high heat.
3. Stir in flour and cook stirring constantly for 5 minutes or until caramel colored.
4. Add chopped onion, green pepper, and celery.
5. Cook stirring constantly for 4 minutes or until vegetables are tender.
6. Add minced garlic and saute 1 minute.
7. Stir in chicken broth, white wine, and next 6 ingredients and cook, stirring occasionally for 10 minutes.
8. Add shrimp, cover, reduce heat, and simmer, stirring occasionally for 5 minutes.
9. Stir in crabmeat; cook, stirring often, until thoroughly heated.
10. Serve over rice, garnish with chopped fresh flat-leaf parsley if desired.

Note:   I always have shrimp in my freezer so I often cook this recipe without the crabmeat and just use 3 pounds of shrimp — still delicious.