Ingredients
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2 stalks celery, chopped
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1 teaspoon olive oil
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1/4 teaspoon granulated garlic
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2 1/2 cups chicken broth
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1/4 cup flour
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3 tablespoons lemon juice
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1/8 teaspoon cayenne pepper (to taste)
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2 teaspoons Tabasco sauce
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1 1/2 lbs shrimp, peeled and deveined
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1 1/2 lbs lump crabmeat
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1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
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3 cups cooked basmati rice or 3 cups brown rice
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2 onions, chopped
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1/4 cup green onion, chopped
Instructions
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.