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Ingredients
- 1/2 c. butter
- 1 1/2 tbsp. all-purpose flour
- 3/4 c. minced celery
- 3/4 c. minced green pepper
- 3/4 c. minced onion
- 1 pound peeled, uncooked shrimp, or possibly 1 pound uncooked crawfish tails
- Salt, black pepper and cayenne, to taste
- 1/4 c. minced green onion tops
- 1/4 c. minced fresh parsley
- Warm cooked rice
Directions
- Heat butter in a large skillet. Add in flour and lightly brown it. Add in celery, green pepper and onion; cook till tender, stirring occasionally. Add in shrimp or possibly crawfish tails. Cover and cook 15 min on low heat, stirring occasionally. Add in salt, pepper and cayenne to taste. Add in onion tops and parsley. Simmer a few min, covered, to blend seasonings. Serve over rice. 4 to 6 servings.
- Note: For extra gravy, add in 1/4 c. vermouth, white wine or possibly chicken broth with onion tops and parsley. Stir well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 221 | 62% |
| Total Fat 25.13g | 31% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 349mg | 15% |
| Potassium 378mg | 11% |
| Total Carbs 7.93g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.18g | 1% |
| Protein 24.4g | 39% |
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