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1/4 cup butter
1/3 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green peppers
2 cloves garlic, minced
1 pound peeled, deveined, cooked shrimp
2 cups chicken broth
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
Hot pepper sauce to taste
3 cups hot cooked rice

Melt butter in large heavy pot (iron preferred). Blend flour and stir over medium-low heat, until mixture (referred to as roux) is dark brown, 10 to 15 minutes. (Our roux didn't get very dark in that time.)

Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes. Stir in shrimp, broth, parsley, salt, black pepper, red pepper and pepper sauce; simmer 20 minutes. Ladle etouffee into soup bowls. Top each serving with 1/2 cup hot cooked rice.

Makes 6 servings. (Served 8 as a halftime appetizer.)

USA Rice Federation

Thursday, January 31, 2002