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Shrimp/Crayfish "Et Tu Fay" Recipe

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This recipe for Shrimp/Crayfish "Et Tu Fay" is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb peeled cooked shrimp or crayfish tails
1/4 C all purpose flour
1/4 C butter, or cooking oil
2 med. onions finely chopped (1 cup)
1 C finely chopped celery
1/2 C finely chopped green sweet pepper
3 garlic cloves, minced
1Tb butter or margarine
3/4 C water
1/2 C sliced green onion
1/4 C snipped fresh parsley
1/2 - 3/4 tsp salt
1/4-1/2 tsp ground red pepper (cayenne)
1/4 tsp ground black pepper
Hot cooked rice
Directions:
Directions:
Cook shrimp/crayfish. In a 3 qt pan, stir together flour and 1/4 C cooking oil or butter until smooth. Cook over medium high heat for 3 minutes--stirring constantly. Reduce heat to medium. Cook and stir for 5 to 8 minutes more until a reddish brown roux is formed. Add onion, celery, sweet pepper and garlic. Cook and stir for 5 minutes. Add 1 TB butter, stir until melted. Stir in water, green onion, parsley, salt and both red and black pepper.
Bring to a boil--Add (shrimp.crawfish). Return to a boil. Reduce heat. Simmer uncooked about 5 minutes or until heated through. Serve with hot rice--if in the South this would also be good served on GRITS!
2 tsp tomato paste can also be added for a slightly different taste.
Number Of Servings:
Number Of Servings:
Double makes 8 servings with leftovers

 

 

 

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