Shrimp etouff‚e

Yield: 6 servings

Measure Ingredient
½ cup Butter
3 tablespoons Flour
1 cup Onion [chopped]
¾ cup Green onions tops [chopped]
1 cup Celery [chopped]
1 teaspoon Paprika
1½ cup Water
2 \N Chicken bullion cubes
2 pounds Shrimp [peeled & deviened]
\N \N Black pepper to taste
\N \N Cayenne pepper to taste


1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120

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