Crab and Shrimp Etouffee

Makes 4-6 servings

2 lb. unpeeled, medium-size raw shrimp
1/4 c. butter
2 Tbs. olive oil
1/3 c. all purpose flour
2/3 c. chopped onion
1/4 c. chopped green bell pepper
1/4 c. chopped celery
3 cloves garlic, minced
1 (14 oz.) can chicken broth
1/2 c. dry white wine
1/4 c. chopped green onions
1 Tbs. low-sodium Creole seasoning
1 Tbs. tomato paste
1 Tbs. chopped parsley
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
1 (16 oz.) container fresh crab meat, drained and flaked
5 c. hot cooked long-grain rice
Garnish: chopped fresh parsley

Peel shrimp; devein if desired (I used fresh, frozen, peeled shrimp... thawed them under running water and DONE).

Melt butter with oil in large Dutch oven over medium-high heat; stir in the flour and cook, stirring constantly, 5 minutes or more until caramel colored. Add chopped onion, green pepper, and celery; cook stirring constantly until vegetables are tender. Add minced garlic, and saute 1 minute.

Stir in chicken broth, white wine (I have made this twice; once with the wine, once without. I liked it better without), and next six ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.

Stir in crab meat; cook, stirring often, until thoroughly heated.

Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.

This recipe is out of a Southern Living magazine. Yummy!!