Shrimp Etouffee Recipe

1 stick butter or margarine

1 large onion chopped

2 cloves minced garlic (or garlic powder)

1 small chopped bell pepper

1/4 cup chopped parsley

1/2 cup chopped celery

2 Tablespoons of flour

1 pound peeled shrimp (or peeled crawfish tails, or chopped boneless chicken)

Cooked rice

1. Melt butter in heavy pan and saute vegetables until soft (onion, garlic, bell pepper, celery and pepper sauce)
2. Add flour, stir constantly until golden brown.
3. Add crawfish tails (salt and pepper to taste)
4. Add one cup water or shrimp stock and bring to a boil
5. Lower temperature and simmer for 10 minutes
6. Add parsley and simmer 5 minutes
7. Serve over rice