Shrimp and Crabmeat Etouffee

June 07, 2013

This is a relatively easy dish without going to all the additional work of making the traditional roux. This dish is similar to gumbo but often preferred by those that aren't fans of file powder.

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon garlic powder
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
2 teaspoons Tabasco sauce
1 1/2 lbs. shrimp, peeled and deveined
1 1/2 lbs. lump crab meat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon dried parsley
3 cups cooked brown rice

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic powder. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes. Add crab meat, green onions and parsley and cook for an additional 5 minutes. Serve over rice. (to make your rice look fancy, pack into a small bowl, then flip over onto plate)

Nutritions

Calories
631

Sodium
1109mg
46% DV

Fat
17g
26% DV

Protein
33g
67% DV

Carbs
78g
26% DV

Fiber
7g
29% DV