Crab and Shrimp Étouffée (a Cajun recipe)

"Étouffée simply means 'to smother" Crawfish étouffée is the most popular, but étouffées can be made with any kind of seafood, as well as chicken, turtle, or rabbit. Traditional étouffée does not have a roux, but most have some kind of thickener. The reason we're using butter and flour here is to give the dish some substance and body to make the gravy a little thick and very smooth." From Eula Mae's Cajun Kitchen; Cooking Through the Seasons on Avery Island.

• 1/2 cup (1 stick) butter
• 1/3 cup all-purpose flour
• 2 cups chopped yellow onions
• 1 rib celery, chopped
• 2 large garlic cloves, peeled
• 13 cup seeded and chopped red bell peppers
• 1/3 cup seeded and chopped green bell peppers
• 1 cup water
• 2 pounds medium-size shrimp, peeled and deveined
• 1 1/4 teaspoons salt
• 1 teaspoon Tabasco brand garlic pepper sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped green onions (green and white parts)
• 1/4 cup chopped fresh parsley leaves
• 2 pounds jumbo lump crabmeat, picked over for shells and cartilage
• Hot cooked long-grain white rice

METHOD

In a large, heavy pot, over medium-low heat, melt the butter, then add the flour. Stirring often, cook until the foam subsides and the mixture turns a golden color, like sandpaper, 10 to 12 minutes. Add the yellow onions, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.

Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the water and stir to blend until the mixture thickens. Add the shrimp and stir to mix. Cook, stirring occasionally, until the shrimp turn pink, 5 to 7 minutes. Add the salt, Tabasco, and black pepper and continue to cook for 5 to 7 minutes longer. Add the green onions, parsley, and crabmeat. Don't stir or you'll break up the crabmeat. Gently shake the pot, cover, and simmer for 5 minutes. Turn off the heat and let it rest (with the lid on the pot) for about 5 minutes.

Serve over the rice in soup or gumbo bowels.

Serves: 8 to 10

Reprinted with permission from ©2002 McIlhenny Company, Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island, published by the Harvard Common Press.

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