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Crab and Shrimp Étouffée
Receipt By Corporate Chef Tom Fraker

Crab and Shrimp Étouffée

½ cup Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion, diced small
2 stalks Celery, diced small
2 Green Bell Peppers, seeded; diced small
4 cloves Melissa’s Peeled Garlic, minced
Sea Salt and Freshly Ground Pepper, to taste
4 cans Cream of Mushroom Soup
2 Pasilla Chiles, roasted; peeled; seeded; diced small
2 cans Diced Tomatoes, undrained
1 pinch Cayenne
1 pound Shrimp, peeled and deveined
1 pound Crab Meat
3 packages Melissa’s Basmati with Wild Rice and Lemon Seasoning Packet, prepared; warm

In a large pot, melt the butter and heat the oil.

Add the onion, celery, bell pepper and garlic, season with the salt and pepper and sauté for 3 minutes.

Add the mushroom soup and Pasilla chile and simmer for 20 minutes, stirring occasionally.

Next, add the tomatoes and their juice.

Season with the cayenne and simmer 10 more minutes, stirring occasionally. Next add the shrimp and crab meat and simmer 10 more minutes or until the shrimp is completely cooked.

Serve over the warm rice.

Makes about 8-10 servings.