During this time of year I always seem to crave a Creole dish. Check out one of my favorite dishes the Shrimp and Crab Etouffee (pronounced [e.tu.fe] ay-TOO-fay) below.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ready In: 50 minutes
Serving Size: 6-8 people
- 1⁄4 lb. butter
- 1 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 tbsp cajun seasoning
- 2 tbsp paparika
- 4 garlic cloves, chopped garlic,
- 1 tbsp. of oil
- 1 tsp. salt
- 1⁄2 tsp. cayenne pepper
- 2 lbs. medium shrimp, peeled and deveined
- 2 cups hot rich fish stock
- 2 tbsp. cornstarch
- 1 lb. crabmeat
- 1 cup of brown rice
- 1⁄4 cup scallions, chopped (for garnish)
- Pour 1 cup of brown rice with 2 cups of water and 1 tbsp. of oil (or butter/margarine) into a pan.
- Chop up all of the ingredients.
- Stir the rice lightly and bring to a boil, then reduce the heat to a simmer.
- Cover rice with a lid and simmer for 30-45 minutes.
- Add butter in large pot. Then add all of the vegetables for about 10-15 minutes.
- Heat up fish stock in a separate pan.
- Add the shrimp to the vegetables in the pot and increase the heat. After 2-3 minutes add 1 1/2 cups of the heated fish stock.
- Mix all of the ingredients in the pan and stir in the cornstarch and another 1/2 cup of the heated fish stock in the pot.
- Once the pot is simmering reduce heat and continue cooking for another 15-20 minutes.
- Mix in the crab meat. After 3-4 minutes serve over brown rice and garnish with the chopped scallions.
Let me know how it turns out. Also what are some of your favorite dishes for the winter?