Shrimp Etouffee

Ingredients

• 3 lb raw deveined shrimp
• 2 C chopped onions
• 1 C chopped celery
• ½ C bell pepper
• 2 cloves garlic, chopped
• 1 large can tomatoes
• 2 small cans tomato paste
• 1 C flour
• 1 C corn oil
• 3 tsp salt
• ¼ tsp red pepper
• ½ tsp black pepper
• 2 tbs chopped parsley
• 2 tbs chopped green onion tops

Directions

1. Make Roux: Cook flour and oil together until a smooth roux forms.
2. Add Trinity: Stir in onion, celery, bell pepper, and garlic; cook until vegetables are softened.
3. Build Base: Add tomatoes and tomato paste, mix well, and cook ~5 minutes.
4. Simmer: Add 6 cups water and simmer ~1 hour.
5. Add Shrimp: Stir in 3 lb raw, deveined shrimp and cook 15 minutes, until just done.
6. Finish: Add parsley and green onion tops ~5 minutes before serving.
7. Serve: Serve hot over rice with French bread.

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