Mmm, Mmmm, Good!

Shrimp Etouffee

These pictures really don't do this fabulous dish justice! I just need to start using our nice camera instead! This is what we had for dinner last night...and we'll be having it again tonight!

1 cup butter, melted

1/2 cup plus 2 tablespoons all purpose flour

1 1/4 cups chopped celery- 3 ribs

1 large green bell pepper, chopped

1 can chicken broth

2 cups water

1/4 cup chopped fresh parsley

2 tablespoons of tomato paste

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

Dash of garlic

2 pounds shrimp...peeled, deveined and cleaned, of course!

1/2 cup chopped green onions

Hot cooked brown rice

COMBINE butter and flour in a large Dutch oven, cook over medium-high heat, stirring constantly, 8-10 minutes or until roux is caramel colored. Add celery and green pepper, cook 4 minutes. Add chicken broth and the next 8 ingredients, bring it to a boil and cover. Reduce the heat and simmer for about 30 minutes, stirring every now and then.

ADD the shrimp and green onions and cook until shrimp are done (they will look pink and should be in a "c" shape). Serve on top of brown rice...it's a little healthier!

Not sure why it looks so green here, it really is not that green!

I love these bowls, wish you could see the base of them!
So good!