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Shrimp Etouffee
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Louisiana Favorite

Angela Creighton


  • 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
  • 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.
Can also be made with peeled crawfish tails.

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