1
Peel shrimp; devein, if desired.
2
Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic and saute 1 minute.
3
Stir in chicken broth and next 7 ingredients and cook, stirring occasionally, for 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, for 5 minutes.
4
Stir in crabmeat; cook, stirring often, until thorougly heated.
5
Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired, with fresh flat-leaf parsley.
