Crab-And-Shrimp Étouffée

• 2 pounds unpeeled, medium-size raw shrimp*
• 1/4 cup butter
• 2 tablespoons olive oil
• 1/3 cup all-purpose flour
• 2/3 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 3 garlic cloves, minced
• 1 (14-oz.) can chicken broth
• 1/3 cup dry white wine
• 1/4 cup chopped green onions
• 1 tablespoon low-sodium Creole seasoning
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh parsley
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 (16-oz.) container fresh crabmeat, drained and flaked
• 5 cups hot cooked long-grain rice
• Garnish: chopped fresh flat-leaf parsley

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

shrimp, butter, olive oil, flour, onion, green bell pepper, celery, garlic, chicken broth, white wine, green onions, tomato paste, parsley, worcestershire sauce, hot sauce, fresh crabmeat, rice, parsley

Taken from www.myrecipes.com/recipe/crab-and-shrimp-touffe (may not work)