Shrimp etouffee
6 tablespoons butter
3 tablespoons flour
1 cup chopped onion
6 green onions and tops, chopped
½ cup chopped bell pepper
½ cup chopped celery
2 cups stock or water
3 pounds shrimp, peeled and deveined
¼ cup chopped parsley
1 small bay leaf
Salt and pepper to taste
Creole seasoning to taste
Tabasco to taste
White rice for serving
  1. In a skillet, melt the butter and stir in the flour.
  2. Cook, stirring constantly, until this is a rich brown.
  3. Add the vegetables and cook until tender.
  4. Stir in the stock, parsley, and seasonings.
  5. Simmer uncovered for 20 minutes, add the shrimp, and cook until the shrimp are done, just a few minutes.
Serve over hot rice. Serves 4 to 6.