SHRIMP ÉTOUFFÉE (serves 8)

Chef Reyaña Radcliff, special events chef and corporate caterer Being from New Orleans, Chef Reyaña Radcliff comes from strong traditions when it comes to food. That could be “anywhere from red beans & rice Mondays to parade route hot dogs!” And her Shrimp Étouffee is nothing short of a family favorite. Ingredients 1 stick of butter 1/4 cup all purpose flour 1 yellow onion (small chop) 1 bell pepper (small chop) 2 stalks celery (small chop) 1/2 head of garlic minced or to taste 4 cups chicken (or veggie) broth 4 to 5 tsp. Tony Chachere’s (mild) or Slap Yo Mama (spicy cousin) 2 lbs shrimp, 21/25 size (peeled deveined, tail off), but you can substitute chicken or mushrooms Cooked rice to serve 1/2 bunch green onions (thinly sliced) 8 thin slices of lemon (make a slit in the middle) Method of preparation

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