Shrimp Etouffee

Ingredience

1/2 cup olive oil

1/2 cup flour

1 cup red or green pepper, chopped

1/2 cup chopped celery

4 garlic cloves, minced

4 medium tomatoes, chopped

1/2 cup chopped parsley

2 cups vegetable broth (chicken is ok too)

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp dried thyme

1 lbs shelled and cleaned shrimp

green onions, chopped for garnish

salt & pepper to taste

cooked rice to serve

Pokyny

Make a roux with oil and flour until it turns a light brown. Stir in vegetables and parsley. Cook until vegetables are limp.

In large saucepan, heat broth to a boil. Slowly add roux and vegetable mixture (about 1/2 cup at a time). Wisking after each addition until the mixture becomes smooth. Add seasonings and simmer for 30 mins.

Add shrimp, cook until shrimp turns pink and is done. Garnish with green onions. Serve with rice.