WALDEN KITCHENS FROM THE KITCHEN OF EILEEN GASTON (RAVINES WEST) SHRIMP ÉTOUFFÉE

Étouffée, pronounced ay-too-fay, means smothered.

(Serves 4)

INGREDIENTS: n 1 lb. medium or small raw shrimp, preferably from the Gulf (Paul Piazza brand, at Acme) n 1/4 c. flour, salt & pepper to taste n 2 Tbsp. butter, n 2 Tbsp. olive oil n 1 c. chopped onion n 3/4 c. chopped celery n 3/4 c. chopped green and/ or red pepper (I like both) n 2 cloves minced garlic n 3 Tbsp. each chopped parsley and green onions

DIRECTIONS:

Toss shrimp with seasoned flour. Reserve excess flour. Saute shrimp in butter and oil until golden. Remove from pan.

Add more oil, if needed. Saute “the Trinity,” which is what New Orleans cookbooks call onion, celery and bell peppers. When soft (about 10 min.), add garlic. Sauté briefly.

Add reserved flour to pan, stirring well. Gradually add water (1 cup or more), stirring, until a good thickness, like a thick gravy.

Return shrimp to pan. Add parsley, green onions, salt, pepper and Tabasco (or cayenne, if you don’t have Tabasco…but you should!) to taste.

Cook for 5 minutes, stirring occasionally. Serve over rice. Bon appétit!