Shrimp & Crabmeat Etoufee

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8

shrimp crabmeat etoufee

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon Texas Pecan Oil
  • 1/4 teaspoon Granulated Garlic
  • 2 1/2 cup chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne Pepper, or to taste
  • 2 teaspoons pepper sauce
  • 1 1/2 lb shrimp, peeled and deveined
  • 1 1/2 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
  • 3 cups cooked Basmati or brown rice

Instructions

  • 1. In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
  • 2. Combine chicken broth and flour and stir until smooth.
  • 3. Add to celery mixture and bring to a boil.
  • 4. Reduce heat and simmer until thickened, about 30 minutes.
  • 5. Add lemon juice, cayenne and pepper sauce along with shrimp and cook about 5 minutes.
  • 6. Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
  • 7. Serve over rice.
  • 8. *Scoop your rice into a flat-bottom cup, press down to mold, and then put it on the plate. Makes a nice fancy presentation!
  • Servings : 8
  • Ready in : 60
  • Course :
  • Recipe Type :

Instructions

  • 1. In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
  • 2. Combine chicken broth and flour and stir until smooth.
  • 3. Add to celery mixture and bring to a boil.
  • 4. Reduce heat and simmer until thickened, about 30 minutes.
  • 5. Add lemon juice, cayenne and pepper sauce along with shrimp and cook about 5 minutes.
  • 6. Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
  • 7. Serve over rice.
  • 8. *Scoop your rice into a flat-bottom cup, press down to mold, and then put it on the plate. Makes a nice fancy presentation!

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