So if this recipe seems familiar to you, that's because it's a repost that I did about 6 months ago. But it's Mardi Gras so I thought I'd go with some Cajun:

Shrimp and Crab Etoufee

1 lb shrimp peeled and deveined
1 16oz can crab meat
1/2 red bell pepper diced
1/2 onion diced
3 stalks celery diced
3 garlic cloves minced
1 tbsn tomato paste
16oz chicken broth
1/2 cup white wine
1/3 stick butter
1/2 cup flour
1 tbsn Worcestshire Sauce
1 tspn Tony Chachere's Creole Seasoning

You'll need two pans for this. In a cast iron over one of your stove eyes, heat butter to medium then stir in flour. Continue to stir over medium heat every couple of minutes until caramel colored, remove from heat. This is your roux. If you forget about it and burn it, don't try to save it, pitch it and start anew.
Over high heat in another pan, heat oil and add your pepper, onion and celery and stir for 5 minutes until softened. Add your garlic and stir for 1 minutes. Add wine and reduce 3 minutes, then add broth, worcestershire, and Creole seasoning and simmer for 15 minutes. Add your shrimp and cook for 3 minutes until pink. Then combine your roux into this, allow to meld and thicken for 2 minutes, then add your crab until it warms.
Traditionally this is served over rice, I'm not a huge fan so I serve it over grits. Dealer's choice, but have a bottle of your favorite hot sauce at the table.