1½ pounds salted butter or margarine
1 pound Louisiana Gulf shrimp (36–40 count), peeled and deveined large onions, diced
1½ green bell peppers, diced
2 tablespoons seafood or chicken base (if you have fresh shrimp simply boil the shells after peeling to render one cup of stock)
6 cups shrimp stock (or water)
Salt and pepper to taste, or approximately 2 tablespoons of your favorite seasoning salt blend
1 tablespoon cayenne pepper
1 tablespoon Spanish paprika
1 pound Louisiana crabmeat, regular lump
1 pound Louisiana crab claw meat
1–2 tablespoons cornstarch to thicken as needed
4 cups Louisiana white rice
- Melt butter in a pan and sauté shrimp for no longer than 3 minutes. Remove shrimp from butter, allow shrimp to cool, and reserve.
- Add onions and bell peppers to butter. Allow butter to simmer until clarified* (approximately 20–30 minutes), stirring periodically.
- Add in base and stock along with seasoning. Now here is Mom’s secret! She takes out her “trolling motor” (her term for a hand-held blender) and blends entire pot of sauce together, yielding a rich, creamy, rust-colored sauce. After blending, continue to simmer for another 10 minutes, tasting for seasoning.
- Reintroduce shrimp and simmer for 2 minutes, then add all crabmeat and remove from heat.
- If your sauce is too thin, add cornstarch dissolved in water and allow to simmer until you reach your desired thickness.
- To serve, pour over a bed of Louisiana white rice and prepare for a party in your mouth…sure to tickle the taste buds!
*Butter clarifies as the fat rises to the top of heated butter. Skim off this fat periodically, and the remaining butted in the pan is “clarified.”
- from Owners Bert Istre and David Bertrand of Shucks! The Louisiana Seafood House, Abbeville, LA