Shrimp Etouffee

Ingredients

• 3 tablespoon(s) flour
• 1/3 cup(s) oil
• 2 onions chopped
• 1 bell pepper chopped
• 1 pound(s) med shrimp shelled & deveined
• 2 tablespoon(s) dried parsley
• 1 teaspoon(s) Creole seasoning
• 1 teaspoon(s) salt
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) red pepper
• 1 can(s) stewed tomatoes
• 1 cup(s) water
• 1 cup(s) tomato sauce
• 1 tablespoon(s) file (to sprinkle on top)

Preparation

1. In a large stockpot add oil and flour, cook over medium heat until brown to make your roux. Add onions to roux, cook to-15 minutes. Add bell pepper, shrimp, parsley, Creole seasoning, salt and black pepper. Simmer 10 minutes. Add red pepper, tomatoes, tomato sauce and water. Simmer at least 1 hour, adding water gradually if it gets too thick. Spring top with file if desired.