"My family enjoyed all sorts of shrimp dishes such as Shrimp Etouffee and Shrimp Creole. Sometimes we had Shrimp Stew which has a very dark roux. When my mother was growing up, boiled eggs were used in this recipe as fillers if there was a shortage of shrimp."
From Chef Shelton's cookbook Zydeco Blues 'n' Gumbo Cookbook.
- ½ cup flour or dry roux mix (Kary's)
- 1 stick butter
- 2 medium onions, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 3 small cloves of garlic
- 2 bay leaves
- 3 lbs. large shrimp (peeled and deveined) *save shells for the stock water*
- creole seasoning
- salt and pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon green onions
- Make a roux using the butter and flour.
- Stir until it turns into a dark chocolate color.
- Add your chopped celery, bell peppers, garlic and bay leaves.
- Boil your shrimp shells and use this as the water for the roux mix.
- Bring to a vigorous boil.
- Taste and adjust the salt and adjust the salt and pepper and the creole seasoning as needed (you may even want to add a little sugar).
- Let this cook for about 30 minutes.
- Taste again and adjust seasoning.
- Just before serving, add one tablespoon of fresh chopped parsley and one tablespoon green onions. Serve over white rice.