Shrimp Etouffee

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons flour
• 6 tablespoons butter or 6 tablespoons shortening or 6 tablespoons oil
• 1 cup onion, chopped
• 6 green onions with tops, chopped
• 1 bell pepper, chopped
• 1 cup celery, chopped (optional)
• 2 cups water
• 1/4 cup parsley, chopped
• 1 bay leaf
• 1 tablespoon tony chacherie's cajun seasoning
• 2 garlic cloves, minced
• 3 lbs shrimp, cleaned and deveined

Recipe

• 1 make a roux with the flour and butter by heating the butter and stirring in the flour.
• 2 on medium low cook the roux until it turns a rich chocolate brown. this will take awhile, maybe 45 minutes to get it right. you don't want it to burn or you can't use it.
• 3 keep an eye on it but you don't have to stand over the pot the whole time.
• 4 when roux is ready:.
• 5 add all of the veggies and cook until tender.
• 6 stir in the water slowly. when combined with the roux add the parsley, shrimp and seasonings. cook another 15-20 minutes or until shrimp are done, they will turn pink or red when done. remove bay leaf. taste seasonings--you may need to add salt.
• 7 serve over hot cooked rice. now this is when you add a pinch or two of gumbo filet'. you may want to add a splash of louisiana hot sauce too. i always do. gumbo filet' is actually sassafras root or bark. i was taught that it is added to your plate and not cooked in with the food.
• 8 i always serve this dish with garlic bread and sweet green peas on the side but that is up to you.