Cajun Shrimp and Crab Étouffée


Cajun Shrimp and Crab Étouffée


4 tablespoons butter
2 tablespoons vegetable oil
1/3 cup all-purpose flour
2/3 cup diced onion
1/3 cup diced celery
1/3 cup diced green bell pepper
3 garlic cloves, minced
1 (14-ounce) can chicken broth
2 tablespoons apple cider vinegar mixed with 1/4 cup water
1 tablespoon tomato paste
2 teaspoons Cajun or Creole seasoning
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
1 pound lump crabmeat, picked over to remove any pieces of shell
Rice and sliced green onions for serving

In a large Dutch oven, heat butter and vegetable oil over medium heat until the butter is fully melted.
Stir in flour and cook for about 5 minutes or until the mixture turns a caramel color, stirring constantly to avoid burning.
Add the diced onion, celery, and green bell pepper, and cook for 4 minutes, stirring often.
Stir in the minced garlic and cook for an additional minute until fragrant.
Gradually pour in the chicken broth and the apple cider vinegar-water mixture. Stir in the tomato paste, Cajun seasoning, Worcestershire sauce, parsley, sliced green onions, hot sauce, thyme, and cayenne pepper. Allow the mixture to simmer for 10 minutes, stirring occasionally.
Add the shrimp to the pot and cook for 2 minutes, then gently fold in the crabmeat and cook for another 3 minutes or until the shrimp are pink and fully cooked.
Serve the étouffée hot over cooked rice, garnished with additional sliced green onions.

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