I just realized I forgot to post my shrimp etouffee recipe. Here it is. I also make it with frozen crawfish tails when I have them. Shrimp Etouffee
1/4 Cup cooking oil
1/2 Cup Flour
1 1/2 lb. raw shrimp, peeled and deveined
1 medium onion finely chopped
1/2 cup green onions, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
4-5 sprigs parsley, chopped
1 large tomato, chopped
Salt and Red Pepper to taste
Make a roux with the oil and flour. Cook only to a light brown color( I generally like mine, for this, the color of a paper bag when using crawfish and slightly lighter for shrimp).
Add the remaining ingredients. Cover pot or skillet and cook over very low heat for 30 to 40 minutes, stirring occasionally, until you see sufficient gravy. Since you do not add water to this dish, slow and low is a must. It really makes a beautiful gravy, almost like magic! So simple but so delicious!
I got this recipe from Pirate's Pantry
, published by "The Junior League of Lake Charles, La". My husband is from Lake Charles and this cookbook was a gift from my Mother in Law who passed on many years ago. I really treasure it. I have to say, though, that my husband's etouffee is totally different. He doesn't follow a recipe but makes it how his Mom always did. And nobody can beat his gumbo, also, no recipe!
<message edited by agnesrob on Mon, 06/3/13 6:27 PM>