Recipes from Cajun Country :: Cajun Main Dish Seafood
Serve over fried, broiled or grilled fish or whatever else you would like.
1/2 c. olive oil, divided
4 Tbsp. flour
1/2 c. onion, chopped
1 stalk celery, chopped
1/4 c. red bell pepper, small dice
1/4 c. green bell pepper, small dice
2 cloves garlic, minced
2 c. crab stock or fish stock
1/2 c. dry white wine
1/2 tsp. Creole seasoning
1/2 tsp. sweet paprika
1/4 tsp. Tabasco sauce
Salt to taste
1 lb. lump crabmeat
2 Tbsp. green onions, chopped
2 Tbsp. fresh parsley, chopped
Make a blond roux with 4 Tbsp. of the oil and the 4 Tbsp. flour.
In a med. saucepan, heat the remaining oil over med. heat and sauté the onion, celery and bell pepper for one minute. Add garlic and sauté for one minute. Be careful not to burn the garlic. Add the stock, wine, Creole seasoning, paprika, Tabasco and salt. Whisk in the roux and cook until the sauce thickens, about 3 mins. Add the crabmeat, green onion and parsley. Simmer for 1 minute, and keep warm.
Yields 8 servings.
