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Recipe: Shrimp Étouffée edit

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Photo helpful? Yes No
Photo: Flickr user Special*Dark

Created by: Anonymous

Edited by: Dwain Wood, Sheri Wetherell, Alisa Escanlar, Barnaby Dorfman

Tags: Creole, Etouffee, Mardi Gras, New Orleans, Rice, Shellfish

Other Names: Etouffee

Yield: 6 servings

edit Ingredients

6

teaspoons Butter

3

teaspoons flour

1

cup onion, chopped

6

green onions, tops and bottoms, chopped

½

cup bell pepper, chopped

½

cup celery, chopped

2

cups water

3

pounds shrimp, peeled and deveined

¼

cup parsley, chopped

Salt and pepper to taste

1

small Bay leaf

Tobasco sauce to taste

hot cooked rice

edit Preparation

Step 1

In a skillet, melt the butter; add flour, stirring to blend. Stirring constantly, cook until flour mixture is deep golden brown.

Step 2

Add the vegetables and cook until tender.

Step 3

Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked.

Step 4

Serve over hot rice.

edit Tools

edit About Shrimp Étouffée

Etouffee is a popular Creole dish, most popular in New Orleans, and is typically served with shellfish or chicken over rice. It is similar to gumbo and is often prepared during Mardi Gras.

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