Description
This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.
Ingredients
- ⅓ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 cup small, peeled shrimp
- 3 cups water
- 2 tablespoons finely chopped green bell pepper
- 2 tablespoons minced celery
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ tablespoon ground black pepper
Prep Time: 20 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 30 mins
Servings: 4