SHRIMP and CRABMEAT ETOUFFEE


SHRIMP and CRABMEAT ETOUFFEE

Ingredients

  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon Granulated Garlic
  • 2 1/2 cup chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne Pepper, or to taste
  • 2 teaspoons Tabasco sauce
  • 1 1/2 lb shrimp, peeled and deveined
  • 1 1/2 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley3 cups cooked Basmati or brown rice

Steps

  1. In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
  2. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
  3. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

     

  4. Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
    Serve over rice.
    Makes 8 servings

    *Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

 

Source: susanrecipe
Print Friendly

log in

reset password

Back to
log in
x
Please like us:Already liked? You can close this