• 2 pounds, medium size raw shrimp
  • 1/4 cup butter
  • 2 tbsps. olive oil
  • 1/3cup all purpose flour
  • 2/3 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup celery, chopped
  • 3 garlic cloves, minced
  • 1 (14-oz) can chicken broth
  • 1/3 cup dry white wine
  • 1/4 cup green onion, chopped
  • 1 tbsp. tomato paste
  • 1 tbsp. fresh parsley, chopped
  • 2 tsps. Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 (16-oz) container fresh crabmeat, drained and flaked
  • 5 cups hot cooked long-grain rice

When there is not enough time to prepare Gumbo, this is a quick, great alternative dish.  To save even more time, use 1 – 1/2 cups of the  frozen seasoning blend in place of the onion, bell pepper, and celery.  Serve this dish with a salad and French bread and you are good to go!


  1. Peel shrimp; devein.
  2. Melt butter with oil in a large Dutch oven over medium – high heat.
  3. Stir in flour and cook stirring constantly for 5 minutes or until caramel colored.
  4. Add chopped onion, green pepper, and celery.
  5. Cook stirring constantly for 4 minutes or until vegetables are tender.
  6. Add minced garlic and saute 1 minute.
  7. Stir in chicken broth, white wine, and next 6 ingredients and cook, stirring occasionally for 10 minutes.
  8. Add shrimp, cover, reduce heat, and simmer, stirring occasionally for 5 minutes.
  9. Stir in crabmeat; cook, stirring often, until thoroughly heated.
  10. Serve over rice, garnish with chopped fresh flat-leaf parsley if desired.

Note:   I always have shrimp in my freezer so I often cook this recipe without the crabmeat and just use 3 pounds of shrimp — still delicious.