Ingredients:
- 2 chopped onions
- 2 chopped stalks of celery
- 1 tsp of olive oil
- ¼ tsp of granulated garlic
- 2 ½ cups of chicken broth
- ¼ cup of flour
- 3 tbsps of lemon juice
- ⅛ tsp of cayenne pepper
- 2 tsps of Tabasco sauce
- 1 ½ lb of lump crabmeat
- ¼ cup of green chopped onions
- ¼ cup of fresh parsley or 1 ½ tbsps of dried parsley
- 3 cups of cooked basmati or brown rice
Preparation:
Dive into the rich flavors of Louisiana with this Shrimp and Crabmeat Etouffee, a classic Cajun dish that’s both hearty and comforting. Perfect for seafood lovers, this recipe combines tender shrimp, succulent crabmeat, and a flavorful roux to create a dish that’s sure to impress. Serve it over a bed of fluffy basmati or brown rice for a complete meal that’s packed with flavor.
Start by heating olive oil in a large skillet over medium heat. Add chopped onions and celery, sautéing until they become translucent. Stir in granulated garlic and cook for an additional minute to release its aroma. Next, sprinkle flour over the vegetables and cook, stirring constantly, to create a light roux. Gradually whisk in chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken slightly.
Add lemon juice, cayenne pepper, and Tabasco sauce to the skillet, stirring well to combine. Gently fold in the lump crabmeat and shrimp, allowing them to heat through without overcooking. Finish the dish by stirring in chopped green onions and fresh parsley for a burst of freshness.
Serve your Shrimp and Crabmeat Etouffee hot over cooked rice, garnished with extra parsley if desired. This dish is perfect for family dinners, special occasions, or anytime you’re craving a taste of the South. Enjoy!
