Etouffee Southern Living Magazine
Edited from Southern Living Magazine
1/3 cup butter
1/3 cup all-purpose flour
1 medium onion, chopped
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/2 teaspoon ground cayenne pepper or more to taste
2 to 3 cups chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds fresh Prawns cleaned and shelled (leave tails)
Hot cooked rice
Add onions, celery and green pepper. Cook for a few minutes. Add garlic and shallots. Cook for 5 minutes or until vegetables are tender.
Add flour, salt and cayenne pepper and cook over medium low heat, stirring until mixture is caramel colour. Takes about 30 to 45 minutes.
Add chicken broth and cook for 5 minutes, stirring constantly. Add parsley and chives.
Add Prawns and cook for 2 minutes. Just until prawns are cooked. Do not over cook.
Serve over rice.