6 teaspoons Butter
3 teaspoons flour
1 cup onion, chopped
6 green onions, tops and bottoms, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cups water
3 pounds shrimp, peeled and deveined
1/4 cup parsley, chopped
1 small Bay leaf
Tobasco sauce to taste
Add the vegetables and cook until tender.
Serve over hot rice.
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.
Thursday, December 24, 2009 - 12:23am