Ruby's Shrimp Etouffee
1 pound shrimp, fresh preferred
1 cup chopped onions
2 tablespoons chopped celery
1/2 cup chopped bell peppers
1 tablespoon minced garlic
1 (8-ounces) can tomato sauce
salt and pepper to taste
1 tablespoon Parmesan Cheese
Canola Oil as needed
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Wilt onions in oil. Add remainder of ingredents except shrimp. Cook on low heat for 1 hour. Add the shrimp and cook 20 minutes longer. Serve over cooked rice. Serves 6.
(recipe from Leonville, LA)
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