|Flour||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped bell pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Finely minced garlic||1 Tablespoon|
|Peeled shrimp||1 1⁄2 Cup (24 tbs) (Small Or Medium, Raw Ones)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Sliced green shallot tops||1⁄3 Cup (5.33 tbs)|
|Finely minced parsley||1 Tablespoon (Fresh Ones)|
|Cold water||1 Cup (16 tbs)|
|Hot water||2 Cup (32 tbs)|
In a heavy five- to six-quart pot, melt butter over low heat.
Gradually add flour, stirring constantly.
Cook over low heat until mixture forms a roux, medium brown in color (about fifteen to twenty minutes).
Quickly add the onion, bell pepper, celery, and garlic, and cook until vegetables are tender (about twenty minutes).
Add shrimp, salt, pepper, cayenne, lemon juice, shallot tops, and parsley, and mix well.
Add one cup cold water and bring to a boil, then lower heat and simmer about twelve minutes, or until shrimp are tender, stirring frequently.
Shortly before serving, heat the etouffee slowly over a low flame and gradually add one to two cups hot water to provide the gravy.