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Shrimp Etoufee Recipe

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This recipe for Shrimp Etoufee, by , is from All My Children Gotta Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crystal Tolen
Added: Sunday, February 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/8 c. Olive Oil
1/8 c. Butter
1/4 c. Flour
2 Medium Onions
1 Large Bell Pepper
3/4 c. Celery, chopped
2 Shallots
1 (6 oz.) Tomato Paste
2 c. Chicken Stock (or veggie broth)
1/2 T. Lemon Juice
2 Bay Leaves
3/4 tsp. Dried Thyme
1/4 tsp. Black Pepper
1/2 tsp. Hot Pepper Sauce
2 lbs. Shrimp or (1 lb. Chicken, chopped and 1 lb. Shrimp)
1/4 c. Parsley, chopped
1 1/2 Scallions, white and green parts, chopped

Directions:
Directions:
Melt butter in large pot over medium heat. Add flour to make a roux. Stir in the onions, green peppers, celery, and shallots. Stir in tomato paste, chicken stock, lemon juice, herbs, pepper, and pepper sauce, stirring well to blend. Simmer 30 minutes. Add shrimp until it turns pink. Stir in half the parsley. Remove from heat and let stand for 10 minutes. Serve with rice and garnish with parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour-prep and cook time.
Personal Notes:
Personal Notes:
You can substitute one pound of shrimp for chicken, to make chicken and shrimp etoufee. Add the cooked, chopped chicken at the end with the shrimp.

 

 

 

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