2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1⁄4 teaspoon granulated garlic
2 1⁄2 cups chicken broth
1⁄4 cup flour
3 tablespoons lemon juice
1⁄8 teaspoon cayenne pepper (to taste)
2 teaspoons Tabasco sauce
1 1⁄2 lbs shrimp, peeled and deveined
1 1⁄2 lbs lump crabmeat
1⁄4 cup green onion, chopped
1⁄4 cup fresh parsley or 1 1⁄2tablespoons dried parsley
3 cups cooked basmati rice or 3 cups brown rice
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.
Serving Size: 1 (359 g)
Servings Per Recipe: 8
AMOUNT PER SERVING: Calories 278.3, Calories from Fat 28, Total Fat 3.2 g, Saturated Fat 0.5 g, Cholesterol 171.7 mg, Sodium 1054.7 mg, Total Carbohydrate 25.2 g, Dietary Fiber 1.1 g, Sugars 1.9 g, Protein 34.6 g
WW SP: 5