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Seafood Etouffee

Ingredients

1 sticks butter & equal amount flour
1 cup chopped onion
½ cup chopped bell pepper
¼ cup chopped celery
1 tsp paprika
Salt & pepper to taste
Hot sauce
Worcestershire sauce
1 lb shrimp, crawfish or crab
Green onions chopped
Parsley
2 cloves minced garlic

Lagniappe

Melt the butter in a heavy skillet and add the flour. Cook the mixture into a
med brown roux. Add the chopped onion, bell pepper and celery. Sauté till
onions are clear. Add the garlic, hot sauce, Worcestershire, salt and pepper to
taste and all seasonings simmer for 20 minutes.

The last step is to add the seafood, stirring for 2-3 minutes. Adjust the
seasonings, squeeze a shot of lime juice over the Etouffee and garnish with
green onions and parsley if desired. Serve over cooked rice or baked
jambalaya

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