SHRIMP ETOUFFEE

     Shrimp etouffee is a common southern Louisiana dish.  I adapted this recipe from a grocery store ad made by Chef Ernest Prejean (Lafayette).  The recipe calls for shrimp, but you can use crawfish if you have them.

3 sticks butter

1/2 cup flour

2 cups sweet onion, finely diced

1/2 cup bell pepper, diced

3/4 cup celery, diced

4 green onions chopped, separate tops and bottoms

2 Tbl paprika

1 tsp each black pepper and cayenne pepper

1 Tbl garlic powder

3 tsp chicken bouillon

1 quart of water

3 bay leaves

2 lbs. shrimp

2 Tbl fresh parsley, chopped fine

Peel shrimp, placing shells and heads in the quart of water with the bay leaves.  Boil on medium for 10 minutes.  Strain, reserving the stock.  Keep the stock on low heat until later.

In a small skillet, combine one stick of butter with 1/2 cup flour.  Whisk for 3 minutes.  Keep on low heat until later.  This is the blonde roux.

In a large sauce pan, cook over medium heat one stick of butter, the trinity (onion, bell pepper, celery), and onion bottoms.  Stir continuously for 8 minutes (onions will be clear).  Add spices and chicken bouillon.  Cook for 2 minutes, don't stop stirring, add the quart of stock.  Bring to a boil for 5 minutes. Add shrimp and roux, keep stirring. Add onion tops, parsley, and one more stick of butter.  Reduce heat to low.  Simmer for 4 minutes.  Serve over rice.