Crab and Shrimp Étouffée

This dish is a delicious example of Creole food, and shows the flavors that are in Southern cooking.

To make it you'll need:
2 pounds unpeeled, medium-size raw shrimp*
1/4 cup butter
2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
3 garlic cloves, minced
1 (14-oz.) can chicken broth
1/3 cup dry white wine or flavoring
1/4 cup chopped green onions
1 tablespoon low-sodium Creole seasoning
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1 (16-oz.) container fresh crabmeat, drained and flaked

5 cups hot cooked long-grain rice
Garnish: chopped fresh flat-leaf parsley

*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.

In Metric countries you'll need:

900g. unpeeled, medium-size raw shrimp*
60g. butter
30ml. olive oil
40g. all-purpose flour
100g. chopped onion
38g. chopped green bell pepper
38g. chopped celery
3 garlic cloves, minced
1 (420ml.) can chicken broth
80ml. dry white wine or flavoring
38g. chopped green onions
8g. low-sodium Creole seasoning
17g. tomato paste
10g. chopped fresh parsley
10ml. Worcestershire sauce
3ml. hot sauce
1 (450g.) container fresh crabmeat, drained and flaked

930g. hot cooked long-grain rice
Garnish: chopped fresh flat-leaf parsley

*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.

To cook it goes like such:

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 sauté 1 minute.

3. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.

4. Stir in crabmeat; cook, stirring often, until thoroughly heated.

5. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.

All who wish to double check my math:

This comes from My Recipe.