Shrimp Etouffee

Directions

1. 1
   Make a roux with the flour and butter by heating the butter and stirring in the flour.
2. 2
   On medium low cook the roux until it turns a rich chocolate brown.
3. 3
   This will take awhile, maybe 45 minutes to get it right.
4. 4
   You don't want it to burn or you can't use it.
5. 5
   Keep an eye on it but you don't have to stand over the pot the whole time.
6. 6
   When roux is ready:.
7. 7
   Add all of the veggies and cook until tender.
8. 8
   Stir in the water slowly.
9. 9
   When combined with the roux add the parsley, shrimp and seasonings.
10. 10
    Cook another 15-20 minutes or until shrimp are done, they will turn pink or red when done.
11. 11
    Remove bay leaf.
12. 12
    Taste seasonings--you may need to add salt.
13. 13
    Serve over hot cooked rice.
14. 14
    Now this is when you add a pinch or two of gumbo filet'.
15. 15
    You may want to add a splash of Louisiana hot sauce too.
16. 16
    I always do.
17. 17
    Gumbo filet' is actually sassafras root or bark.
18. 18
    I was taught that it is added to your plate and not cooked in with the food.
19. 19
    I always serve this dish with garlic bread and sweet green peas on the side but that is up to you.