Shrimp Etouffee

a great hot & spicy Louisianna Creole style dish. It a BIG favorite with my family!

• Ready In: 1 hr 10 mins
• Serves: 4-5

Ingredients

• 4  tablespoons butter
• 3  tablespoons flour
• 1⁄2 cup  chopped green onion
• 1 1⁄2 cups  chopped  white onions
• 1⁄2 cup  chopped celery
• 1  teaspoon tomato paste
• 2  cups  fish (can use boullion) or 2  cups  chicken stock (can use boullion)
• 1  cup  peeled tomatoes, chopped up
• 2  garlic cloves
• 1⁄4 cup parsley
• 2  teaspoons salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon dry mustard
• 2  cups  peeled shrimp
• 1⁄2 lb lump crabmeat (optional)

Directions

1. In a large saucepan - melt butter, take off heat and stir in flour til no lumps, then return to medium heat stirring approximately 10 minutes until dark (browned).
2. Stir in celery, and onions, cook 10 minutes.
3. Add tomato past and stock (mix first in a seperate bowl).
4. Stir into cooked mix.
5. Add tomatos, shrimp, and seasonings.
6. Cover and simmer 20 minutes on medium heat- stir occasionally.
7. serve with rice.
8. If you use the crab meat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
9. ENJOY!