Shrimp Etoufee-- Gourmet Curiousities
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.