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Shrimp and Crabmeat Etouffe
3 lbs. Shrimp, peeled
1 1/2 sticks butter
1 large onion, chopped fine
1/2 small Bell pepper, chopped fine
4 inner stalks celery, chopped fine
1 Tbsp. Polander's chopped garlic
1 Tbsp. cornstarch
1 (14 1/2 oz.) can chicken broth
1/2 cup white wine
1 Tbsp. tomato paste
4 green onions, chopped fine
3 Tbsp. fresh parsley, chopped
1 Tbsp. Worcestershire sauce
Salt & pepper to taste
Dash of Tabasco
1/2 tsp. J. D.'s Magic
1 lb. lump Crab Meat, discard any shells
Hot steamed rice
In large Dutch oven, melt butter. Add onions, Bell pepper, celery and garlic and cook over medium heat until tender. Dissolve cornstarch in 1 tablespoons hot water. Add to mixture. Add chicken broth, wine, tomato paste, green onions, parsley, Worcestershire sauce, salt, pepper, Tabasco and J.D.'s Magic. Stir to blend well. Add Shrimp, cover and cook 8 to 10 minutes or until Shrimp are pink. Add Crab Meat, stir gently and continue to cook for 5 minutes. Serve over hot steamed rice.
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