Shrimp etouffee dnsr31a

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.

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