JP’s Louisiana Shrimp Étouffée

By: JEAN-PAUL BOURGEOIS

Ingredients

• 2 lbs peeled and defined shrimp
• 1/4 lb of butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 1/2 cup diced green red bell pepper
• 1/2 cup diced tomato
• 3 cloves of garlic, minced
• 2 bay leaf
• cup off lour
• 1/2 cup tomato sauce
• 1 quarts of shrimp stock
• 2 cup of sliced green onions
• 1/2 cup chopped parsley
• 1 Salt and pepper to taste
• Tabasco pepper sauce

Directions

1. In a sauce pot, melt butter over medium heat.
2. Add onions, celery, red and green bell peppers, garlic, and bay leaves.
3. Saute for 10 minutes or until vegetables have softened.
4. Whisk in flour to create a white roux. Stir in tomato sauce and stock.
5. Bring to a boil and simmer for 45 minutes stirring occasionally so mixture does not stick.
6. After 45 minutes add shrimp, green onions, parsley and cook for an additional 15 minutes.