Shrimp and Crab Étouffée
Ingredients
- 1⁄4 lb. butter
- 1 cup onion, finely chopped
- 1⁄2 cup green bell pepper, finely chopped
- 1⁄2 cup celery, finely chopped
- 1 tbsp. garlic, peeled and minced
- 1 tsp. salt
- 1⁄2 tsp. cayenne
- 2 lb. medium shrimp, peeled and deveined
- 2 cups hot Double-Rich Fish Stock
- 2 tbsp. cornstarch
- 1 lb. lump crabmeat
- 1⁄4 cup scallions, finely chopped, for garnish
- 1⁄4 cup parsley, finely chopped, for garnish
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