SHRIMP and CRABMEAT ÉTOUFFÉE

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

½ cup vegetable oil

½ cup flour

2 cups white onion, chopped

2 ribs celery, chopped

½ cup green bell pepper, chopped

3 cloves garlic, minced

2½ cups sodium-reduced vegetable broth

3 tablespoons lemon juice

½ teaspoon salt

½ teaspoon cayenne pepper

1-2 teaspoons Tabasco

1½ pounds shrimp, peeled and deveined

1 pound lump crabmeat

¼ cup chopped green onion tops

2 tablespoons butter

3 cups cooked white rice

Method:

To make the roux:

Whisk together oil and flour in a large heavy saucepan (Dutch oven is great) over medium to medium-low heat.

Using a wooden spoon to stir, stir continuously for 20-25 minutes, until mixture turns a dark caramel color. It should darken very slowly. If it darkens too fast, lower the heat. The roux will burn if the heat is too high or if you don’t stir continuously. Be sure to really stir all the way to the edges of the pot. Keep stirring continuously to prevent sticking. If black specks appear, discard and start over.

Proceeding with étouffée:

Turn heat to low and add onion, celery, and green pepper to roux. It will start to sizzle and darken some in color. Cook about 2 minutes or more, until vegetables are tender.

Add garlic and cook 30 seconds.

Add broth, lemon juice, salt, cayenne pepper and Tabasco; bring to a boil and simmer 15 minutes.

Add shrimp and cook 3 minutes.

Add crabmeat and green onion, gently stir in and cook 5 minutes or so.

Turn heat off and add butter, stir to combine.

Serve hot over rice.

Enjoy!