Description:

Louisiana Favorite

Source:

Angela Creighton

Serves/Makes:4

Ingredients

• 1 stick butter
• 2 cups (475 ml) chopped onions
• 1 cup (225 ml) chopped celery
• 1/2 cup (125 ml) chopped green peppers
• 1 lb (.5 kg). shrimp, peeled and deveined
• 2 tsp (10 ml) minced garlic
• 2 bay leaves
• 1 tbsp (15 ml) flour
• 1 cup (225 ml) water
• 1 tsp (5 ml) salt
• pinch cayenne
• 2 tbsp (30 ml) chopped fresh parsley
• 3 tbsp (45 ml) chopped green onion
• cooked rice

Preparation

• Melt butter in large saucepan.
• Add onions, celery and green pepper.
• Saute until wilted, 10 to 12 minutes.
• Add shrimp, garlic and bay leaves.
• Cook 10 minutes, stirring occasionally.
• Dissolve flour in water.
• Add to shrimp mixture.
• Season with salt and cayenne.
• Cook and stir until thickened.
• Stir in parsley and green onions.
• Cook two minutes more.
• Serve over cooked rice.

Comments

Can also be made with peeled crawfish tails.