Shrimp Etouffée
| Recipes | 3 lbs. | shrimp, peeled | 3 oz. | can or tomato paste |
| History | 1 | medium onion, chopped | 3 c. | cooked rice |
| Profile | 1/4 c. | bell pepper, finely chopped | ||
| Flags | 1/4 c. | celery, chopped | ||
| Symbols | 1 | clove of galic, finely chopped | ||
| Festivals | 1/4 c. | green oniontops, chopped | ||
| Kaplan | 2 Tbsp. | parslet, chopped | ||
| Home | salt and cayenne pepper | |||
| General |
First off you need to make a roux with flour and cooking oil. When the roux starts to become brown add the onions, celery, bell pepper, and the garlic. Cook the vegetables until they are tender. Add water until you get the thickness you like. Let cook about 1 1/2 hours letting it cook down. Add the tomato paste and some water then add the shrimp. After adding the shrimp, let cook for a 1/2 hour then add the parsley and the green onion tops. Add a pinch or two of sugar. Cook for about 10 more minutes then serve it over hot rice.