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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a slightly modified version of a recipe I got out of the Best of the Best from West Virginia cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste. Ingredients:
1 large onion |
6 green onions |
1 large green bell pepper |
1 large red bell pepper |
3 celery ribs |
3/4 cup chopped parsley |
6 garlic cloves |
1/4 cup butter |
3 tablespoons flour |
1 1/2 lbs large raw shrimp, shells on |
6 cups water |
1 tablespoon seafood seasoning |
1/2 teaspoon cayenne pepper |
1/2 teaspoon black pepper |
1 tablespoon chicken bouillon granule |
1 lb crabmeat |
extra salt |
cooked rice or angel hair pasta |
Directions:
1. In a food processor, finely chop onions.
2. peppers, celery, parsley, and garlic.
3. Melt butter in a large pot over med-high heat.
4. Add flour to make a roux and stir constantly until light brown (about the color of peanut butter).
5. Add the chopped vegetables and let them cook until soft, about 30 minutes.
6. Stir occasionally to prevent sticking.
7. While this is cooking, peel and devein shrimp.
8. Save the shells and make a stock by boiling them in the water and seafood seasoning 8-10 minutes, then strain.
9. When the veggies are done, add stock and stir.
10. Simmer, then add remaining seasonings (be sure to taste before adding the salt, it is real easy to add too much salt).
11. About 15 minutes before you are ready to eat, add the crab and shrimp.
12. Cook until shrimp are tender; don't over cook- they will get tough.
13. Serve over cooked rice or angle hair pasta.
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