Crab and Shrimp Etouffee | Texas School for the Blind and Visually Impaired

Ingredients

• 3 lbs. raw, unpeeled shrimp
• 1 ½ sticks butter
• 1 cup finely chopped onion
• ¼ cup finely chopped green bell pepper
• ¼ cup finely chopped celery
• 4 gloves garlic, minced
• 4 tsp. cornstarch
• 1 can chicken broth
• 4 tsp. tomato paste
• ¼ cup finely chopped green onions
• ¼ cup finely chopped fresh parsley
• 1 Tbsp. Worcestershire sauce
• Salt to taste
• Pepper to taste
• Tabasco to taste
• 1 lb. crabmeat
• 3 cups steamed rice