Shrimp Étouffée

This is a thick version, with a dark roux.

• 1 cup flour
• 1 cup corn oil
• 2 cups chopped onions
• 1 cup chopped celery
• 1/2 cup bell pepper
• 2 cloves chopped garlic
• 3 pounds raw deveined shrimp
• 1 large can tomatoes
• 2 small cans tomato paste
• 3 teaspoons salt
• 1/4 teaspoon red pepper
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley
• 2 tablespoons chopped green onion tops

Make roux (brown over slow fire stirring constantly) of flour and cooking oil -- add onions, celery, bell pepper, and garlic and cook until soft. Add tomatoes and tomato paste, mix well and cook about 5 minutes then add 6 cups of water. Let simmer about 1 hour. Add 3 pounds of raw deveined shrimp, cook for 15 minutes. Add parsley and onion tops 5 minutes before serving. Serves 10 generously over rice.

 

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Chuck Taggart   email chuck (at) gumbopages (dot) com