Crab-And-Shrimp ÉToufféE

• 2 pounds 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
• 14 ounces chicken broth
• 1/3 cup dry white wine
• 1/4 cup green onions chopped
• 1 tablespoon low sodium creole seasoning
• 1 tablespoon tomato paste
• 1 tablespoon fresh parsley chopped
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon hot sauce
• 16 ounces crabmeat fresh, drained and flaked
• 5 cups long-grain rice hot cooked
• chopped parsley garnish with

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.

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

Taken from www.yummly.com/recipe/Crab-and-Shrimp-Etouffee-832177 (may not work)