Cleo Trahan’s Shrimp Étouffée

4 cups butter

2 cups each chopped onions, bell peppers, celery, and parsley

¼ cup green onions

1 clove garlic, chopped

2 teaspoons salt

½ teaspoon black pepper

½ teaspoon cayenne pepper

2 tablespoons flour

2–3 pounds peeled shrimp (medium to small)

2 cups water

Melt butter over medium heat, then sauté vegetables until tender, adding the garlic for the last 2–3 minutes of cooking time (10–15 total minutes). Add salt, black and red peppers, and shrimp and stir until shrimp turn pink (around 5 minutes depending on size of shrimp). In a separate bowl, stir together flour and water until the mixture thickens and resembles a thin gravy. Add flour mixture to shrimp and vegetables and stir until the gravy thickens to the desired consistency (5–10 minutes), then turn heat to low and simmer uncovered for 10 minutes. Stir in parsley and green onions, reserving a small amount to use as garnish, and cook another 2–3 minutes. Serve over white rice with parsley and green onion garnish. Feeds 4–6 hungry Cajuns.