Shrimp Etouffee

Ingredients

• 3 tablespoons flour
• 6 tablespoons butter or shortening or 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

Directions

1. 1

   Make a roux with the flour and butter by heating the butter and stirring in the flour.

2. 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. 3

   Keep an eye on it but you don't have to stand over the pot the whole time.

4. 4

   When roux is ready:.

5. 5

   Add all of the veggies and cook until tender.

6. 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. 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. 8

   I always serve this dish with garlic bread and sweet green peas on the side but that is up to you.