Mississippi Woman, Louisiana Man

Drew and I met at the University of Southern Mississippi my freshman year. He introduced me to crawfish in college. When we lived in Baton Rouge, we loved to go to the Chimes just off the campus of LSU to eat shrimp & corn bisque, crawfish etoufee, shrimp poboys, boudin balls, and fried alligator (him, not me). So now that we've been married 5 1/2 years, I am going to try cooking shrimp etoufee "from scratch." My friend, Cajun cooking sensation, Christa (Bruises & Bows) gave me this yummy recipe. Nothing's exact, just make it work for you.

SHRIMP ETOUFEE

1 lb shrimp (raw peeled frozen work fine)

1/4 cup parsley

1 stick butter

2 stalks celery

3 cloves garlic

1 medium onion

1 bunch green onions

1/2 green bell pepper

1/4 cup flour

~ 3 TBSP Tony's Instant Roux

1 can of diced tomatoes

2 cups chicken broth

Seasoning to taste (I used Tony's, Emeril's Bayou Blast, and black pepper)

Saute bell pepper, celery, white onion, 1/2 green onion, & garlic in butter until soft.

Add flour, instant roux & some seasoning

Stir in some broth to thin

Add tomatoes, parsley and remaining broth (to your desired thickness)

Add shrimp

Cook medium heat until shrimp are done.

Throw on remaining green onions

Serve over rice with french toast

Thanks, Christa, for helping me take my sweet husband "back home."