A lot of people have asked for this recipe, so I'm thinking it must be really good. It's so easy. You must try it!

Shrimp Etouffee (serves 4)
prep time 30 - 60 minutes (veggie chopping, shrimp peeling)
cook time 20 - 25 minutes

Ingredients:

Etoufee:
2 pounds raw shrimp, peeled and deveined
1/2 green bell pepper, chopped
1/2 yellow onion, chopped
3 stalks celery, chopped
5 green onions, chopped (set aside a handful for garnish)
1 T. chopped garlic
1 stick butter, reserve 1 T for rice
1/4 C. flour
2 C. seafood stock or chicken broth
1 C. evaporated milk
1 T. Tony Chachere's Creole seasoning
2 T. tomato paste

Rice:
1 1/2 C white rice
3 C water
reserved 1 T. butter

Chop veggies and peel shrimp

Start rice: throw rice ingredients in saucepan, turn on high, when it begins to boil, cover and turn to low, leave it for 20 minutes

Start etouffee: melt butter in large frying pan, add veggies, saute for 15 minutes on medium
add flour to make roux, stirring constantly (at least 5 minutes)
add milk and broth (stock) slowly, stirring constantly
when it begins to thicken, add Tony's seasoning, shrimp, and tomato paste
cook until shrimp is pink all the way through and curls up

Put a nice pile of rice on the plate, add a big pile of etouffee, sprinkle with green onion, yummy!
great with a nice hunk of french bread with REAL butter!