Shrimp Etouffee

Name: Shrimp Etouffee
Ingredients: 1/3 c. margarine; 1/3 c. flour; 1/2 c. chopped celery; 1/2 c. chopped onion; 1 c. chopped green pepper; 2 cloves garlic, minced; 2 c. chicken broth; 1/4 c. chopped parsley; 1 tsp. salt; 1 lb. shrimp, small; 1/8 tsp. black pepper; 1/8 tsp. red pepper; 3 to 4 drops Tabasco sauce; 3 c. cooked rice

14 ingredients

7 steps

Ingredients

1/3 c. margarine
1/3 c. flour
1/2 c. chopped celery
1/2 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, minced
2 c. chicken broth
1/4 c. chopped parsley
1 tsp. salt
1 lb. shrimp, small
1/8 tsp. black pepper
1/8 tsp. red pepper
3 to 4 drops Tabasco sauce
3 c. cooked rice

Directions

1

Melt margarine in a large pot.
2

Add flour and stir over medium heat until roux is light brown. (1-2 minutes)
3

Stir in celery, onion, green pepper and garlic.
4

Cook until tender/crisp. (2 - 3 minutes)
5

Stir in remaining ingredients, except rice. Simmer 20 minutes.
6

While soup is simmering, make 3 cups of rice. Ladle soup into bowls and top each with 1/2 cup of rice.
7

*I use Minute Rice.