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Crab-And-Shrimp Étouffée

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“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:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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