1 year ago
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SHRIMP and CRABMEAT ETOUFFEE.

What you will need:
2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive 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 Tabasco 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

How to Make It:
-In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.

-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 crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
Makes 8 servings

Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

Article Categories:
HEALTHY
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