Crab and Shrimp Étouffée

Ingredients

• 2 pounds shell-on raw medium shrimp
• 4 ½ cups water
• ½ cup unsalted butter (4 ounces)
• ½ cup all-purpose flour (about 2 1/8 ounces)
• 1 medium-size yellow onion, finely chopped (about 3/4 cup)
• 2 large celery stalks, finely chopped (about 1 cup)
• 2 large green bell pepper, finely chopped (about 1 1/4 cups)
• 10 garlic cloves, coarsely chopped
• 1 tablespoon Creole seasoning (such as Tony Chachere's)
• 1 dried bay leaf
• 4 thyme sprigs
• ½ pound fresh crabmeat, picked over
• Kosher salt, to taste
• Hot cooked long-grain rice, for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag