Shrimp and Crabmeat Étouffée

Name: Shrimp and Crabmeat Étouffée
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

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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