In the mood for something spicy, I decided it is about time to share my favorite spicy seafood recipe! Get in the kitchen and start cooking this tongue tingling southern seafood treat for a taste of the delicious flavors of the South.
Crab & Shrimp Etouffee
The Odds & Ends
2 cups of Rice
2 cups of Water
1 1/2 cup of Chicken Broth
1/2 cup of dry White Wine
1 pound of Shrimp (peel & devein )
1/4 cup of Butter
2 tbsp Olive Oil
1/3 cup all purpose Flour
1 large Onion (diced)
1 Yellow Bell Pepper (diced)
1 Orange Bell Pepper (diced)
1 Red Bell Pepper (diced)
1 1/2 sticks of Celery (diced)
2 cloves of Garlic (minced)
1 Broccoli crown
14oz Chicken Broth
1/2 cup dry White Wine
1 1/2 tbsp Creole Seasoning
1 1/2 tbsp Tomato Paste
2 tsp Worcestershire Sauce
2 tsp Hot Sauce
1/2 tsp pure cane Sugar mixed with 1 tsp Hot Sauce
16 oz fresh flaked crab-meat
Preparing Perfect Rice
Crab & Shrimp Etouffee
The Odds & Ends
2 cups of Rice
2 cups of Water
1 1/2 cup of Chicken Broth
1/2 cup of dry White Wine
1 pound of Shrimp (peel & devein )
1/4 cup of Butter
2 tbsp Olive Oil
1/3 cup all purpose Flour
1 large Onion (diced)
1 Yellow Bell Pepper (diced)
1 Orange Bell Pepper (diced)
1 Red Bell Pepper (diced)
1 1/2 sticks of Celery (diced)
2 cloves of Garlic (minced)
1 Broccoli crown
14oz Chicken Broth
1/2 cup dry White Wine
1 1/2 tbsp Creole Seasoning
1 1/2 tbsp Tomato Paste
2 tsp Worcestershire Sauce
2 tsp Hot Sauce
1/2 tsp pure cane Sugar mixed with 1 tsp Hot Sauce
16 oz fresh flaked crab-meat
Preparing Perfect Rice
- The trick to rice is not peaking before the timer has sounded the alarm!
- Bring to the boil 2 cups water, 1 1/2 cups of chicken broth & 1/2 cup of white wine.
- In a separate pot, drop a lug of olive oil in the bottom of a medium sized pot over high heat.
- Once the oil has started to warm, pour in 2 cups of rice and stir until the rice is lightly coated.
- Add the boiling liquid to the rice.
- Stir, and place the lid on top, setting the timer to 15 minutes.
- DO NOT LIFT THE LID UNTIL THE TIMER GOES OFF!
- Once the timer dings, move the pot of the heat, leaving the lid on while you get the crab mixture cooking
Heat Things Up
- Melt the butter with oil in a large pot over medium-high heat.
- Once butter has melted stir in flour, stirring constantly until the roux begins to turn caramel in color.
- Add the celery and the half of the chopped peppers & onion stirring until vegetables are tender before adding garlic.
- Add chicken broth, white wine, seasoning, tomato paste, Worcestershire sauce, hot sauce, and sugar-hot sauce mix.
- Allow to simmer for 10 minutes, stirring occasionally.
Finish Off the Rice
- Cook the other half of the onion & peppers over olive oil in a large pan.
- Once the vegetables begin to get tender, add the broccoli and after 2 minutes, add the rice.
- Stir until the vegetables are well mixed in to the rice and set aside.
Getting Ready to Serve...