6 Tbs. salt butter
¼ c/ flour
1 c. chopped onion
½ c. chopped green pepper
½ c. chopped celery
1 Tbs. finely minced garlic
1 ½ c. shrimp
1 tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. fresh lemon juice
1/3 c. thinly sliced green shallot (scallion tops)
1 Tbs. finely minced fresh parsley
2 c. cold water
2 c. hot water
Boiled rice

In a heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender. Add the shrimp, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the shrimp are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide some gravy. Serve over boiled rice. Serves 4.