1. In a heavy five-to six quart pot melt butter
over low heat. Gradually add flour stirring
2. Cook over low heat until mixture forms
roux, medium brown in color (about fifteen
to twenty minutes).
3. Quickly add onion, bell pepper,
celery, and garlic, and cook until vegetables
are tender (about twenty minutes).
4. Add shrimp, salt, pepper, cayenne, lemon
juice, shallot tops, and parsley, and mix well.
5. Add one cup cold water and bring to a boil,
then lower heat and simmer about twelve
minutes, or until shrimp are tender, stirring
7 Shortly before serving, heat the
etouffee slowly over a low flame and
gradually add one to two cups hot water to
provide the gravy.
8. Serve over boiled rice made as follows.
1 cup long grain white rice
2 cups cold water
1 teaspoon salt
1 teaspoon butter or margarine
Combine all ingredients in a heavy three-quart saucepan with a tight-fitting cover and bring to a boil over high heat. Stir once with a fork, then cover tightly and reduce the heat to very low. Cook covered for exactly fifteen minutes. Do not lift the cover during cooking.
Remove the pan from heat, uncover and fluff the rice gently with a fork.