Shrimp Or Crawfish Etouffee
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Peeled shrimp/1 pound uncooked crawfish tails||1 Pound, uncooked|
|Black pepper||To Taste|
|Chopped green onion tops||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Melt butter in a large skillet.
Add flour and lightly brown it.
Add celery, green pepper and onion; cook until tender, stirring occasionally.
Add shrimp or crawfish tails.
Cover and cook 15 minutes on low heat, stirring occasionally.
Add salt, pepper and cayenne to taste.
Add onion tops and parsley.
Simmer a few minutes, covered, to blend seasonings.
Serve with with rice.