"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp/Crayfish "Et Tu Fay" Recipe

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This recipe for Shrimp/Crayfish "Et Tu Fay", by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, March 3, 2009


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.

Number Of Servings:
Number Of Servings:
Double makes 8 servings with leftovers




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