Today is Mardi Gras (aka “Fat Tuesday”), the culmination of Carnival Season and the last day of Epiphany feasting before the fasting of the Lenten season begins. Mardi Gras became a legal holiday in Louisiana over 140 years ago, with New Orleans being the city most famous for the celebration. Mardi Gras is also a state holiday in Alabama & Florida. Localities in Mississippi have the ability to declare this day a holiday in place of another legal holiday during the year, although there are three restrictions on the replaced holiday.
Last year for Mardi Gras, I posted my version of King Cake, the sweetened, cinnamon yeast bread, frosted with icing and sprinkled with sugar crystals of gold, green, and purple. Today’s Fat Tuesday recipe is another rich & delicious French-inspired Southern dish. An étouffée is a spicy Cajun stew of vegetables and crayfish or shrimp. The version we like uses crab & shrimp, butter & oil, & a few veggies. It is definitely a rich feast!
Crab & Shrimp Étouffée
Crab & Shrimp Étouffée (adapted from southernliving.com)
Makes 4 to 6 servings Recipe Time: 1 hour
Ingredients:
- 2 pounds unpeeled, medium-size raw shrimp
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2/3 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 3 garlic cloves, minced
- 28 ounces chicken broth
- 1/3 cup dry white wine
- 1/4 cup chopped green onions
- 1 tablespoon Creole or crab seasoning
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 (16-ounce) container fresh crabmeat, drained and flaked
- 5 cups hot cooked long-grain rice
- additional chopped fresh, flat-leaf parsley for garnish
Preparation:
Peel and devein the shrimp. Melt the butter with in the oil in a large Dutch oven over medium-high heat. Stir in the flour, and cook the roux, stirring constantly for 5 minutes or until it is caramel colored. Add the chopped onion, green pepper, and celery. Continue to cook the mixture, stirring constantly, for 4 minutes or until the vegetables are tender. Add the minced garlic, and sauté for 1 minute.
Add the chopped veggies to the roux.
Stir in the chicken broth, white wine, green onions, Creole seasoning, tomato paste, parsley, Worcestershire, and hot sauce. Cook, stirring occasionally, for 10 minutes.
The liquids & seasonings get added in next.
Add the shrimp, then cover the pot and reduce the heat. Simmer the stew, stirring it occasionally, for 5 minutes.
The shrimp will cook quickly in the simmering stew.
Stir in the crabmeat and continue to cook the stew, stirring often, until it is all thoroughly heated.
The crabmeat is the last thing added into the stew.
Spoon the étouffée into individual serving bowls.
Add the rice to the top of the étouffée.
Serve the hot cooked rice on top of the crab & shrimp mixture. Garnish with additional parsley, if desired.
A rich & hearty dish!
A great way to end the celebration and start the Lenten season! ~Linda
Crab & Shrimp Étouffée (adapted from southernliving.com)
Makes 4 to 6 servings Recipe Time: 1 hour
Ingredients:
- 2 pounds unpeeled, medium-size raw shrimp
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2/3 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 3 garlic cloves, minced
- 28 ounces chicken broth
- 1/3 cup dry white wine
- 1/4 cup chopped green onions
- 1 tablespoon Creole or crab seasoning
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 (16-ounce) container fresh crabmeat, drained and flaked
- 5 cups hot cooked long-grain rice
- additional chopped fresh, flat-leaf parsley for garnish
Preparation
Peel and devein the shrimp. Melt the butter with in the oil in a large Dutch oven over medium-high heat. Stir in the flour, and cook the roux, stirring constantly for 5 minutes or until it is caramel colored. Add the chopped onion, green pepper, and celery. Continue to cook the mixture, stirring constantly, for 4 minutes or until the vegetables are tender. Add the minced garlic, and sauté for 1 minute.
Stir in the chicken broth, white wine, green onions, Creole seasoning, tomato paste, parsley, Worcestershire, and hot sauce. Cook, stirring occasionally, for 10 minutes. Add the shrimp, then cover the pot and reduce the heat. Simmer the stew, stirring it occasionally, for 5 minutes. Stir in the crabmeat and continue to cook the stew, stirring often, until it is all thoroughly heated.
Spoon the étouffée into individual serving bowls, serving the hot cooked rice on top of the crab & shrimp mixture. Garnish with additional parsley, if desired.