1 C. Butter 1/2 C. plus 2 Tbsp. All Purpose Flour 1 1/4C. Celery, finely chopped (about 3 ribs) 1 C. Green Bell Pepper -- finely chopped 1 (14 1/2oz) Can Chicken Broth 2 C. Water 1/4 C. Fresh Parsley --chopped 1 Tbsp. Tomato Paste 1 Bay Leaf 1/4 tsp. Salt 1/4 tsp. Black Pepper 1/8 tsp. Ground Red Pepper 2 lbs. Med. Shrimp -- peeled & deveined 1/2 C. Green Onions --chopped (about 1 bunch) Hot Cooked Rice
In a large Dutch oven, over med. high heat, saute celery and green pepper, 4 minutes. Add shrimp and green onions and continue to saute another 2 minutes for a total of 6 minutes. Remove to a plate, with a slotted spoon, and set aside. In the same pan melt the butter and add the flour, stirring constantly 8-10 minutes or until roux is caramel colored. Add the chicken broth and the next 7 ingredients; bring to a boil. Cover reduce heat, and simmer 20 minutes. Add the shrimp, green onions, green pepper, and celery and continue to simmer another 5-7 minutes, stirring occasionally.
Serve Etoufee over rice with a crusty bread, or jalepeno cornbread. NOTE: Can subsitiute crawfish or Chicken Breast for Shrimp!