Shrimp & Crab Etouffee

Recipe by Jellyqueen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, finely chop onions.
  • peppers, celery, parsley, and garlic.
  • Melt butter in a large pot over med-high heat.
  • Add flour to make a roux and stir constantly until light brown (about the color of peanut butter).
  • Add the chopped vegetables and let them cook until soft, about 30 minutes.
  • Stir occasionally to prevent sticking.
  • While this is cooking, peel and devein shrimp.
  • Save the shells and make a stock by boiling them in the water and seafood seasoning 8-10 minutes, then strain.
  • When the veggies are done, add stock and stir.
  • Simmer, then add remaining seasonings (be sure to taste before adding the salt, it is real easy to add too much salt).
  • About 15 minutes before you are ready to eat, add the crab and shrimp.
  • Cook until shrimp are tender; don't over cook- they will get tough.
  • Serve over cooked rice or angle hair pasta.
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