Friday, February 25, 2000

Etouffee


Etouffee



1 stick butter

~3 tbsp flour

1 onion chopped fine

1 bell pepper chopped fine

Equivalent amount of celery chopped fine

1 bunch green onions chopped fine

1 # shrimp (shelled)

Stock or water



Make a light roux with butter and flour. Add veggies. Cook until transparent. A shrimp. Simmer for 15 min. Add stock, Simmer and adjust density. 15 min. Add green onion. Serve over white rice.

No comments:

Post a Comment