Shrimp Etouffe | Just A Pinch Recipes
In a heavy pot over low heat, combine the butter and oil. When butter is melted, add the flour. Stir over low heat for about 20 minutes until the roux is brown. Add the Holy...
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Ingredients
- 3 tablespoon(s) butter
- 3 tablespoon(s) vegetable oil
- 6 tablespoon(s) flour
- 2 cup(s) chopped onion
- 1 cup(s) chopped green bell pepper
- 1 cup(s) chopped celery
- 4 clove(s) garlic, chopped
- 6 ounce(s) tomato paste
- 2 15-oz can(s) beef consomme
- 2 cup(s) water
- 3 bay leaves
- 1 teaspoon(s) dried basil
- 1/2 teaspoon(s) dried thyme
- 1 teaspoon(s) chili powder
- 1/4 teaspoon(s) cayenne, or to taste
- 1/4 teaspoon(s) black pepper
- 1 teaspoon(s) salt, or to taste
- 3 pound(s) large shrimp, peeled and deveined
- 1 cup(s) chopped shallots
- 2 tablespoon(s) chopped fresh parsley
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