Crab-and-Shrimp Étouffée

Ingredients

• 0.3 cup butter 
• 0.3 cup celery chopped
• 14 oz chicken broth canned
• 5 cups rice long-grain hot cooked
• 16 oz crab meat fresh flaked drained
• 1 tablespoon creole seasoning low-sodium
• 0.3 cup cooking wine dry white
• 1 leaf garnish: flat parsley fresh chopped
• 0.3 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 3  garlic cloves minced
• 0.3 cup bell pepper green chopped
• 0.3 cup green onions chopped
• 0.5 teaspoon hot sauce 
• 2 tablespoons olive oil 
• 0.7 cup onion chopped
• 2 pounds shrimp raw unpeeled
• 1 tablespoon tomato paste 
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• dutch oven

Directions

1. Peel shrimp; devein, if desired.
2. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored.
3. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender.
4. Add minced garlic, and saut 1 minute.
5. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes.
6. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
7. Stir in crabmeat; cook, stirring often, until thoroughly heated.
8. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture.
9. Garnish, if desired.
10. *2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
11. Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.