Scott's Recipe

Etouffee - Shrimp I

Category: Cajun

2 sticks butter
2 medium onions chopped
1/2 cup green onions scallions chopped
1/4 cup parsley minced
1/2 cup flour
4 stalks celery chopped
2 cloves garlic minced
1 -14 ounce can diced tomatoes
1 can chicken broth
salt
black pepper
cayenne
1 lb shrimp peeled and deveined


1. Sauté onions, garlic, and celery in butter until soft. Add flour and stir into a roux.
2. Add tomatoes, chicken broth, salt, peppers, and parsley.
3. Simmer for 20 minutes in heavy iron pot. Add shrimp and simmer until shrimp is cooked about 10 minutes or shrimp is pink. If gravy is too thick, add a little hot water. Serve over rice.