Tailgate Louisiana Shrimp Etouffee

Tailgate Louisiana Shrimp Etouffee

4 ounces vegetable oil
3 ounces margarine
1 cup soft flour
2 large yellow onions, chopped
2 large bell peppers, chopped
2 teaspoons garlic powder
2 ½ ounces tomato puree
1 quart boiling water
1 ½ teaspoon black pepper
½ teaspoon cayenne pepper
1 ½ pound shrimp tails, peeled and deveined
1 ounce tops of green onions, finely sliced
1 ounce parsley, chopped fine
4 cups cooked rice

1.Preheat oil to approximately 200 degrees on medium heat. Add flour and cook about 10 minutes, until light brown, stirring frequently.
2.Add onions, peppers, garlic powder and tomato puree and simmer 10 minutes.
3.Add boiling water, black pepper, salt and cayenne pepper and simmer 15 minutes.
4.Add shrimp, 3 ounces margarine and simmer 10 to 15 minutes.
5.Remove from heat and add onion tops and parsley.

Makes 10 servings.

Note:
If using crawfish, step 4 would be to drain crawfish well in colander. Do not use crawfish fat that looks or smells rancid as it turns gray when cooked. Substitute 3 ounces margarine.