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shrimp etouffee
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<blockquote data-quote="WTM" data-source="post: 1197312" data-attributes="member: 6230"><p>heres an old recipe i came across. this brennan's resturaunt recipe from new orleans, at least it was in 1963.</p><p></p><p>i like to use crawfish instead of shrimp, BUT the only thing i can get right now is thai shrimp.(i dont use chinese crawfish.)</p><p></p><p>1 medium onion, finely chopped</p><p>2 finely chopped green onions</p><p>3 or 4 cloves of garlic, finely chopped</p><p>3 stalks celery, finely chopped</p><p>1 bell pepper, finely chopped</p><p>1 stick butter</p><p>2 tablespoon flour</p><p>2 1/2 cup water</p><p>1 10 oz can tomato puree or diced tomatoes</p><p>2 bay leaves</p><p>1 tablespoon worchestershire sauce</p><p>4 drops tobasco</p><p>1 teaspoon salt</p><p>4 teaspoon creole seasoning(tony chacher)</p><p>1/2 teaspoon thyme</p><p>1/8 teaspoon pepper</p><p>1/2 teaspoon cayenne(optional)</p><p>1 lb shrimp or crawfish tails</p><p></p><p>in a soup pan saute onion, garlic, green onions, celery and bell pepper in butter until tender on medium heat(6-7). add flour and stir until lightly browned. add water, tomato, bay leaves, sauces and seasonings. bring to boil reduce heat to low and simmer for 25 minutes. add shrimp and cook for another 15 minutes. served with parsleyed long grain rice, good french bread, a little wine and a couple good friends. serves three men or six pansies.</p><p></p><p><img src="http://i307.photobucket.com/albums/nn310/prissy1970/100_3808.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="WTM, post: 1197312, member: 6230"] heres an old recipe i came across. this brennan's resturaunt recipe from new orleans, at least it was in 1963. i like to use crawfish instead of shrimp, BUT the only thing i can get right now is thai shrimp.(i dont use chinese crawfish.) 1 medium onion, finely chopped 2 finely chopped green onions 3 or 4 cloves of garlic, finely chopped 3 stalks celery, finely chopped 1 bell pepper, finely chopped 1 stick butter 2 tablespoon flour 2 1/2 cup water 1 10 oz can tomato puree or diced tomatoes 2 bay leaves 1 tablespoon worchestershire sauce 4 drops tobasco 1 teaspoon salt 4 teaspoon creole seasoning(tony chacher) 1/2 teaspoon thyme 1/8 teaspoon pepper 1/2 teaspoon cayenne(optional) 1 lb shrimp or crawfish tails in a soup pan saute onion, garlic, green onions, celery and bell pepper in butter until tender on medium heat(6-7). add flour and stir until lightly browned. add water, tomato, bay leaves, sauces and seasonings. bring to boil reduce heat to low and simmer for 25 minutes. add shrimp and cook for another 15 minutes. served with parsleyed long grain rice, good french bread, a little wine and a couple good friends. serves three men or six pansies. [img]http://i307.photobucket.com/albums/nn310/prissy1970/100_3808.jpg[/img] [/QUOTE]
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