Ingredients
- 1/3 cup vegetable oil
- 1/2 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
- 1/2 teaspoon salt
- 1/4 tablespoon ground black pepper
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
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