Shrimp & Crab Etouffee
This is a slightly modified version of a recipe I got out of the "Best of the Best from West Virginia" cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste.
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INGREDIENTS
Nutrition- 1large onion
- 1large green bell pepper
- 1large red bell pepper
- 3⁄4cup chopped parsley
- 1⁄4cup butter
- 3tablespoons flour
- 1 1⁄2lbs large raw shrimp, shells on
- 6cups water
- 1tablespoon seafood seasoning
- 1⁄2teaspoon cayenne pepper
- 1⁄2teaspoon black pepper
- 1tablespoon chicken bouillon granule
- 1lb crabmeat
- extra salt
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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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