Crab-And-Shrimp Étouffée

I got this recipe from Southern Living, which is probably my favorite magazine for recipes...and who am I kidding...for everything. It's relatively simple to follow for even the beginner cook!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  lbs  medium raw shrimp, unpeeled
• 1⁄4 cup butter
• 2  tablespoons olive oil
• 1⁄3 cup all-purpose flour
• 2⁄3 cup  chopped onion
• 1⁄4 cup  chopped green bell pepper
• 1⁄4 cup  chopped celery
• 3  garlic cloves, minced
• 1 (14 ounce) can chicken broth
• 1⁄3 cup dry white wine
• 1⁄4 cup  chopped green onion
• 1  tablespoon  low-sodium creole seasoning
• 1  tablespoon tomato paste
• 1  tablespoon  chopped fresh parsley
• 2  teaspoons Worcestershire sauce
• 1⁄2 teaspoon  hot sauce
• 1 (16 ounce) container fresh crabmeat, drained and flaked
• 5  cups cooked long-grain rice

• Garnish

•  chopped fresh flat-leaf parsley

Directions

1. Peel shrimp; devein, if desired.2. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
2. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
3. Stir in crabmeat; cook, stirring often, until thoroughly heated.
4. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.
5. *2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
6. Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.