The recipe I was handed down by my mother. It's very easy and delicious!
1lb shrimp, peeled, deveined, tails off.
8oz can tomato sauce
1/2 cup onion, chopped
1/2 cup green onions, chopped
1 large clove of garlic, chopped
1 tablespoon flour
1 tablespoon creole seasoning (maximum amount needed for seasoning etouffee)
2 tablespoons butter
Oil for saute pan
Cooked white rice for serving.
Add about 1 tablespoon of oil to a large sautee pan, set to medium heat.
Add the chopped onions and garlic and green onions to the pan and sautee for a few minutes until soft.
Add the can of tomato sauce. Bring to a simmer over medium heat.
Mix the tablespoon of flour into the 8oz of water, whisk until no longer lumpy.
Add the flour/water mixture to the pan.
Bring to a simmer.
Add the creole seasoning. Start with half a tablespoon at first as an entire tablespoon may be TOO spicy for some. Cook over medium heat until shrimp are no longer pink (5-8 minutes).
Once the shrimp are cooked completely, turn off the stove burner, and stir in the 2 tablespoons of butter, allow to cool slightly.
Serve over white rice.