This recipe for Shrimp/Crayfish "Et Tu Fay", by LINDA GREGSON, is from A Patterson Menagerie of Recipies,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb peeled cooked shrimp or crayfish tails 1/4 C all purpose flour 1/4 C butter, or cooking oil 2 med. onions finely chopped (1 cup) 1 C finely chopped celery 1/2 C finely chopped green sweet pepper 3 garlic cloves, minced 1Tb butter or margarine 3/4 C water 1/2 C sliced green onion 1/4 C snipped fresh parsley 1/2 - 3/4 tsp salt 1/4-1/2 tsp ground red pepper (cayenne) 1/4 tsp ground black pepper Hot cooked rice
Cook shrimp/crayfish. In a 3 qt pan, stir together flour and 1/4 C cooking oil or butter until smooth. Cook over medium high heat for 3 minutes--stirring constantly. Reduce heat to medium. Cook and stir for 5 to 8 minutes more until a reddish brown roux is formed. Add onion, celery, sweet pepper and garlic. Cook and stir for 5 minutes. Add 1 TB butter, stir until melted. Stir in water, green onion, parsley, salt and both red and black pepper. Bring to a boil--Add (shrimp.crawfish). Return to a boil. Reduce heat. Simmer uncooked about 5 minutes or until heated through. Serve with hot rice--if in the South this would also be good served on GRITS! 2 tsp tomato paste can also be added for a slightly different taste.