Crab-and-Shrimp Étouffée

Ingredients

• 2 pounds shell-on raw medium shrimp
• 4.5 cups water
• .5 cup unsalted butter (4 ounces)
• .5 cup all-purpose flour (about 2 1/8 ounces)
• 1 medium-size yellow onion, finely chopped (about 3/4 cup)
• 2 large celery stalks, finely chopped (about 1 cup)
• 2 large green bell pepper, finely chopped (about 1 1/4 cups)
• 10 garlic cloves, coarsely chopped
• 1 tablespoon Creole seasoning (such as Tony Chachere's)
• 1 dried bay leaf
• 4 thyme sprigs
• .5 pound fresh crabmeat, picked over
• Kosher salt, to taste
• Hot cooked long-grain rice, for serving

Steps

1. Peel and devein shrimp; reserving shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.
2. Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.
3. Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice