Dungeness Crab & Shrimp Étouffée
Im just a few months late for this Fat Tuesday concoction. Étouffée has always been one of my favorite dishes when it comes to New Orleans food. Gumbo is a close second. When I seen this Dungeness Crab on sale I instantly thought a crab and shrimp Etoufee for dinner. This a simple but multi step process recipe is fun but also requires close attention to the roux. The ingredients you can find for under 15$ at most local grocery stores. Shoot me a message for recipe details or if you want to order this for your next Fat Tuesday get together.
Do NOT step away from the stove when making this roux. That is the perfect way to burn the roux and then its pretty much starting from scratch (no pun intended).
I also took the liberty of doing a quick boil on the crabs and then tossing it in the oven. I wanted to let the crab bake for a couple minutes in this garlic butter sauce. Add a tablespoon of butter, lemon juice, minced garlic to a small dish, heat and drizzle or brush the crab meat with the mixture. You can also save this later for dipping. Spice it up a bit by adding hot sauce.
