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Shrimp Etouffee
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Recipe Information
Source:
Peek

Serves/Makes:4

Ingredients
  • 1/4 cup (60 ml) butter or margarine
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium-size green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 large shallot, chopped
  • 1/4 cup (60 ml) all-purpose flour
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) to 1 tsp (5 ml) ground red pepper
  • 1 14-1/2 oz (406 grm). can chicken broth
  • 1/4 cup (60 ml) chopped fresh parsley
  • 1/4 cup (60 ml) chopped fresh chives
  • 2 lbs (.9 kg). cooked, peeled crawfish tails (or shrimp)
  • hot cooked rice
Preparation
  • Melt the butter in a large Dutch oven over medium-high heat.
  • Add onion, celery, green pepper, garlic, and shallots; saute 5 minutes or until tender.
  • Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
  • Add the chicken broth, parsley, and chives cook and keep stirring constantly for about 5 minutes or until thickened and bubbley.
  • Stir in crawfish (or shrimp); cooking for another 5 minutes or until thoroughly heated and the crawfish or shrimp are cooked through.
  • Serve with hot cooked rice.
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