Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 1 cup | Water |
| 2 tablespoons | Flour |
| 1 tablespoon | Parsley, finely chopped |
| 1 each | Onion, finely chopped |
| 1 each | Bay leaf (optional) |
| 2 eaches | Garlic cloves,mashed |
| 1 x | Salt to taste |
| 2 cups | Shrimp, peeled |
| ¼ teaspoon | Cayenne or to taste |
Combine butter and flour. Cook over low heat until light brown, stirring frequently. Add onions and cook until tender. Add garlic and shrimp. Cook about 10 minutes, stirring often. Add remaining ingredients.
Cover and cook 20 to 30 minutes. Serve over rice.
From "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary Dishongh Bowles.