Crab Etouffee with Cajun Grilled Shrimp

Crab etouffee with Cajun grilled shrimp is a wonderful end of summer seafood fest on a plate.

Ingredients:

For the etouffee:

• 3 Tbsp. vegetable oil

• 1/4 cup all-purpose flour

• 1 large onion, chopped

• 1 cup chopped green bell peppers

• 1 cups chopped celery

• 4 cloves garlic, chopped

• 1/2 cup andouille sausage, diced

• 1 cup tomatoes, diced

• 1 bay leaf

• 1 tsp. salt

• 1/4 tsp. cayenne pepper

• 1-2 Tbsp. Mangia Fish Mojo or other cajun seasoning

• 2-3 cups seafood stock (prepared stock is fine, homemade is better)

• 1 lb. cooked crab meat

• 2 Tbsp.chopped parsley leaves

For the grilled shrimp:

• 1-2 Lb. large shrimp, peeled and deveined

• 1 Tbsp. Mangia Shrimp Mojo or other Cajun seasoning

• 1 Tbsp. oil

• Cayenne pepper, to taste

Directions:

For the Etouffee:

Heat the oil in a large Dutch oven set over medium heat.

Add the flour and stir continuously to make a roux.

Stir the roux over medium heat until lightly browned, about five minutes.

Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.

Add the sausage to the pot and season with the bay leaf, salt, cayenne, and half the Fish Mojo seasoning and cook for 2 to 3 minutes.

Whisk in the stock, a little at a time, until you have a nice thick sauce. How much stock you use will depend on the moisture content of your flour and the sauce thickness you prefer.

Bring the mixture to a boil, and then reduce to a simmer, stirring occasionally, for 30 minutes.

Toss the crab with the remaining Cajun seasoning and add to the etouffee.

Cook for 5 minutes more or until the crab is warmewd through.

Stir in the chopped parsley.

Serve immediately over white rice and garnish with a bit more parsley and/or chopped scallions.

For the grilled shrimp:

Toss the shrimp with the seasoning and oil and allow to sit for 20 minutes or more.

Grill quickly over hot coals until the shrimp just turn opaque.

Serve immediately on top of the etouffee.

Note: For various reasons, I served the etouffee for the photo at http://ift.tt/1QdIYr4 with angel hair pasta rather than the traditional rice. It worked very well, but it does break all the rules... :-)

bon appetit