Shrimp and Crabmeat E'touffe'e

On Father's Day, I asked my husband, Steve, what he would like for a special meal.  He said, "Don't we have some shrimp and crabmeat we brought home from our last trip to Lafayete, Louisiana?" I said, "sure, how about an etouffee!" I wasn't prepared for the sadness that ensued as I pulled the seafood from our freezer, realizing that it might be a while before we can run down to Lafayette and pick up fresh Gulf seafood that tastes and smells of salty ocean marshes and breezes.  I recommend this dish to you as a reminder that seafood from the Gulf is still available and the fisherman need your support now more than ever. Also available in the grocery stores is farm-raised shrimp, which is surprisingly delicious. Crabmeat, while often pricey, is an added bonus, because this dish is just as good made soley with shrimp.  And when you take your first bite, whether or not you bought Gulf seafood, say a little prayer that Kevin Costner or some lone inventor out there comes up with a brilliant idea to "plug that damn hole!"

Serves 4 people

1 lb. raw shrimp with shell

½ lb. lump crabmeat

1 cup of homemade seafood broth (see below) or canned/bottled clam juice

1 small yellow onion, diced

½ green bell pepper, diced

1 large celery rib, chopped

¼ cup Italian parsley, chopped

2 T. chives, chopped

3 green onion tops, chopped

4 cloves garlic, minced

1 T. flour

4-8 T. Omega-3 butter blend

1 T. and 1 t. Tony Chachere Cajun Seasoning

1 t. fresh black pepper, coarse ground

2 T. white wine, if desired

1 small can chopped tomatoes, drained, if a 'red' courtbouillon is preferable to traditional white

Peel and devein shrimp. Take shells and cover with water in small saucepan. Add 1 Tablespoon of Cajun seasoning to water and boil for 15 minutes, until shells turn bright orange and broth is somewhat reduced.  Strain broth, throw away shells, and allow broth to cool.  Saute deveined shrimp and crabmeat in 2-3 T. of butter blend in a small saucepan for 5 minutes, until shrimp turns pink and opaque. Set aside and cool. In a larger saucepan, melt 4 T. of butter blend and sauté vegetables in stages, adding onions first and ending with garlic until all vegetables and blended together and wilted.  Remove vegetables to a bowl. Add 2 T. butter blend to the larger saucepan in which vegetables were sautéed and melt butter.  Add 1 Tablespoon flour and brown slightly.  Add 1 cup shrimp broth or clam juice and cook about 5 minutes stirring constantly until thickened.  Add cooled vegetables, then cooked seafood. Taste and correct seasoning, adding more Cajun seasoning, pepper and wine, if desired.  Drained chopped canned tomatoes may be added if 'red sauce' is preferred to this courtbouillon.  Garnish with chopped green onions and fresh chopped parsley before serving.

Serve with salad greens with fresh citrus fruit and a Mint Basil Vinaigrette (recipe below)

Mint Basil Vinaigrette

1 cup fresh mint leaves

¼ cup fresh basil leaves

1 cup olive oil/vegetable oil blend

¼ cup fresh lime juice

2 T. champagne or white wine vinegar

½ t. coarse sea salt

Blend all ingredients, except oil. Slowly drizzle in oil while blending until thickened. Serve over salad of fresh fruit and greens.