My
Collection of Keeper Recipes
Seafood Etouffee
Categories:
main dish, seafood
1/2 cup butter
1/2 cup flour
1 can (10-3/4oz) Rotel tomatoes with green chili's
1 3/4 cup water
2 medium carrots; sliced (0.25 in)
1 stalk celery; sliced (0.25 in)
1/2 cup chopped onion
1 medium bell pepper; chopped
1 teaspoon dried basil
1/2 teaspoon salt
3/4 teaspoon dried red pepper
6 oz crab meat; flaked
12 oz shrimp (raw, medium-size); peeled, deveined
Thaw meat. In large cast iron saucepan melt butter, add flour & stir constantly over med-low heat for 20-30m until roux is dark reddish brown. Stir in undrained tomatoes and all ingredients except meat. Bring to boiling stirring frequently. Reduce & simmer covered for 25-30m until veggies are tender. Add meat, bring to boil. Reduce heat & simmer, uncovered for 3 minutes. Serve in bowl with scoop of rice atop.
%David Griggs, Manning SC
Contributor: W David Griggs
Yield: 6 servings
Preparation Time: 00:45