SHRIMP & CRABMEAT ETOUFFEE RECIPE - (4/5)

Shrimp & Crabmeat Etouffee Recipe - (4/5) image

Provided by Pattywak

Number Of Ingredients 14

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups 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 pounds shrimp, peeled and deveined
1 1/2 pounds lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon dried parsley
3 cups cooked Basmati or brown rice

Steps:

In a large stockpot over medium heat, sauté onions and celery in olive oil until softened, around 10 minutes, mix in the garlic. In a separate bowl, combine the chicken broth and flour and stir until smooth. Add to the onion and celery mixture in the stockpot and bring to a boil. Reduce heat and simmer until thickened, around 30 minutes. Add lemon juice, cayenne, Tabasco sauce and shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice and enjoy! Tip: Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!