Shelly's Recipe

SHRIMP ETOUFEE

Category: Stews

6 tablespoons unsalted butter
1/2 cup all-purpose flour
5 cups diced onion
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
1 cup parsley, chopped
2 bay leaves
3 tbsp salt
2 tbsp cajun seasoning
2 tbsp lemon juice
1 quart shrimp stock
4 lbs raw shrimp, peeled and deveined
2 tbsp worcestershire sauce
Cooked rice

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Cook the vegetables and garlic in the roux until clear, about 10 minutes, stirring occasionally.

Add next 7 ingredients and simmer about 5 minutes. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Add shrimp, cover and simmer until shrimp turns pink and is tender. Serve over rice and sprinkle with parsley.