Shrimp and Crabmeat Étouffée - The Local Palate

Ingredients

• 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