Crab and Shrimp Étouffée

After one of our notorious steamed blue crab feasts we usually have a few crabs leftover and I'm always trying to figure out something unique to do with all of the saved goodies.  We had shrimp in the freezer and most every other ingredient needed to make this tasty and satisfying, steaming pot of comfort food.  Another reason this dish really spoke to me, was because the roux is a quick-fix compared to some of our favorite gumbo recipes.  You can substitute or add chicken, sausage or any kind of protein or vegetable that you have on hand.  

Prior to starting this recipe, I added the crab and shrimp shells to the chicken broth (straining before adding to the dish) to add an extra layer of flavor and richness .  I also used some of that flavorful broth to cook the rice in, instead of just plain water.  

This recipe was perfect for a cold, fall night.  Serve with a crusty French baguette and maybe even over mashed potatoes instead of rice and you have a lovely, hearty meal.  I'm always a sucker for soups and stews....I could eat them everyday.  I look forward to making this dish again soon.

4 tablespoons butter

2 tablespoons vegetable oil

1/3 cup all-purpose flour

2/3 cup diced onion

1/3 cup diced celery

1/3 cup diced green bell pepper

3 garlic cloves, minced

1 (14-ounce) can chicken broth

1/3 cup dry white wine

1 tablespoon tomato paste

2 teaspoons Cajun or Creole seasoning (I use Tony Cachere's)

1 tablespoon Worcestershire sauce

2 tablespoons chopped fresh parsley

1/4 cup sliced green onions

1 teaspoon hot sauce

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 pound large shrimp, peeled and deveined

1 pound lump crabmeat, picked over to remove any pieces of shell

cooked white rice and sliced green onion for serving

Add butter and vegetable oil to a large Dutch oven. Heat over medium heat. Once butter is melted, add flour. Cook and stir for 5 minutes, or until mixture turns a caramel color.

Add onion, celery, and geen pepper. Cook for 4 minutes, stirring often.

Add garlic and cook for 1 minute.

Stir in chicken broth and wine. Add the next 8 ingredients. Simmer for 10 minutes.

Stir in shrimp. Cook for 2 minuutes.

Stir in crab. Cook for 3 more minutes.

Serve with rice and top with green onion.

**recipe adapted from Spicy Southern Kitchen