cooking recipe : Shrimp and Crabmeat Etouffee

You’ll Need for this recipe:

2 chopped onions.
2 chopped stalks of celery.
1 tsp of olive oil.
¼ tsp of granulated garlic.
2 ½ cups of chicken broth.
¼ cup of flour.
3 tbsps of lemon juice.
⅛ tsp of cayenne pepper.
2 tsps of tabasco sauce.
1 ½ lbs of lump crabmeat.
¼ cup of green chopped onions.
¼ cup of fresh parsley or 1 ½ tbsps of dried parsley.
3 cups of cooked basmati or brown rice.

How to:

Sauté the onions with celery in olive oil in a large stockpot for about 10 min until softened. Mix in the granulated garlic.
In large bowl, mix together the chicken broth and flour until smooth and pour over the onions mixture, stir to combine and bring to a boil then simmer over low heat for 30 min until thick.
Mix in the lemon juice, cayenne, tabasco sauce and shrimp and cook for 5 more minutes.
Mix in the crabmeat, green onions and parsley and cook for 5 more min.
Serve hot over rice