Shrimp Etouffee


1/2 cup oil
1/2 cup flour
2 medium/large onions diced
1 large green bell pepper diced
2 stalks celery diced
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp basil
1/4 tsp cayenne
1 tsp sweet paprika
1/2 tsp hot sauce (tabasco)
1 1/2 cup chicken broth
1 lb peeled/deveined medium shrimp (40-50 count or so)
1/2 cup thin sliced green onion

heat the oil in a large dutch oven over medium high heat
whisk the flour into the oil and keep stirring until you have a roux the color of peanut butter (10-15 minutes)
add the onion,celery and bell pepper into the hot roux. Cook until the onions are translucent (8-10 minutes or so) stirring occasionally. (dont let the bottom burn)
add the garlic,basil,black and white pepper,cayenne and paprika. stir and let cook 2 minutes
add the chicken broth and hot sauce. bring to a gentle boil.
add the shrimp and green onions. simmer for 10 minutes,stirring occasionally until the the shrimp are cooked.

serve over steamed rice

serves 4


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