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shrimp & crabmeat etouffee recipe - (4.1/5)



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Step 1

In a large stockpot over medium heat, sauté onions and celery in olive oil until softened, around 10 minutes, mix in the garlic.

Step 2

In a separate bowl, combine the chicken broth and flour and stir until smooth. Add to the onion and celery mixture in the stockpot and bring to a boil. Reduce heat and simmer until thickened, around 30 minutes.

Step 3

Add lemon juice, cayenne, Tabasco sauce and shrimp and cook about 5 minutes.

Step 4

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.

Step 5

Serve over rice and enjoy!

Step 6


Step 7

Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

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