Ingredients
1- 1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped scallions, whites & greens
2 clove garlic, minced
1 lb. shrimp (or crawfish,if available)
2 tsp. tomato paste
1 stick of butter (1/2 cup)
4 Tablespoons flour
1-2 cups of water or stock (You can sub up to 1/2 white wine)
Dash of cayenne pepper
Salt & pepper to taste
Chopped parsley
Preparation
Melt butter in dutch oven. Add onions, celery, green pepper & garlic; saute until vegetables are soft. Add flour & cook another 10 minutes, until the roux is nutty colored. Add tomato paste and cook a bit longer. Add stock/wine, parsley, and green onions. Allow to thicken. Add shellfish; cook until done.
