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LadyFire
Étouffée
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1 cup flour
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1 cup corn oil
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2 cups chopped onions
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1 cup chopped celery
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1/2 cup bell pepper (red green and yellow)
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2 cloves chopped garlic
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3 pounds raw deveined shrimp
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3 chicken breast diced
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1 pound Cajun ham or regular ham
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1 large can tomatoes
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2 small cans tomato paste
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1 bay leaf
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1 teaspoon oregano
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3 teaspoons salt
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1 teaspoon red peppers
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1/2 teaspoon black pepper (fresh cracked)
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2 tablespoons chopped parsley
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2 tablespoons chopped green onion tops
Make roux (brown over slow fire stirring constantly; do
not burn) of flour and cooking oil -- add onions, celery, bell pepper,
chicken, ham, bay leaf and garlic and cook until soft. Add tomatoes
and tomato paste, mix well and cook about 5 minutes then add 6 cups of
water. Let simmer about 1 hour. Add 3 pounds of raw deveined shrimp, cook
for 15 minutes. Add parsley and onion tops 5 minutes before serving.
Serves 10 generously over rice
Top
with Louisiana Hot Sauce (Tabasco) to taste!
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