Celebrate Fat Tuesday with a delicious New Orleans-style étouffée over a bed of rice. This recipe is easy enough to be made on a weeknight, and great to share with friends and family.

Here are seven fun facts about the holiday. And, if you are looking for cocktailsyou can find a great recipe list here.

Shrimp and Crab Étouffée
Adapted from Saveur
Serves 6 – 8

Shrimp and Crab Étouffée should be thickened with cornstarch or flour, not a roux. Traditionally it is a delicate, flavorful sauce filled with fresh seasonal seafood.

Ingredients
1⁄4 lb. butter
1 cup onion, finely chopped
1⁄2 cup green bell pepper, finely chopped
1⁄2 cup celery, finely chopped
1 tbsp. garlic, peeled and minced
1 tsp. salt
1⁄2 tsp. cayenne
2 lbs. medium shrimp, peeled and deveined
2 cups hot Double-Rich Fish Stock (or chicken stock if not available)
2 tbsp. cornstarch
1 lb. lump crabmeat
1⁄4 cup scallions, finely chopped, for garnish
1⁄4 cup parsley, finely chopped, for garnish

Directions
Melt the butter in a large, heavy pot. Add onions, peppers, celery, garlic, salt, and cayenne

Cook, stirring frequently, until all the vegetables are tender. This will take about 15 minutes.

Add the shrimp, raise heat slightly, and cook until the shrimp has turned pink—about 3 minutes.

Add 1 1⁄2 cups of the fish stock. Stir the cornstarch into remaining 1⁄2 cup of stock, and add the mixture to the pot. Bring it to a simmer, reduce the heat, and cook until slightly thickened, or about 20 minutes.

Add the crab and cook until it is warmed through, or about 2–3 minutes. Garnish with scallions and parsley. Serve over rice.

Photo credit: Melanie Acevedo