Shrimp Étouffée (A-2-FAY)

Mrs. Gloria Moon PM
Farmerville, La. #207 OES

  • 3/4 to 1 stick oleo, melted
  • 1 chopped onion
  • 1/4 bell pepper, chopped (or more)
  • 2 cloves garlic, minced
  • 2 “limbs” celery, chopped

Cook till onions are clear and wilted, stirring constantly. Add:

  • 1-2 heaping Tbsp flour; just stir in to smooth (do not brown)
  • 2 cups water, approximately
  • 4 Tbsp catsup or 1/2 can tomato sauce

Cook for 30 minutes and add:

  • shrimp, peeled and deveined
  • 1/4 cup green onion tops and parsley, chopped, optional
  • salt
  • black pepper
  • red pepper
  • dash of hot sauce, optional

Cook about 10 minutes more. Let set a few minutes.

Serve over cooked fluffy rice.



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