Cajun Shrimp Etouffee, Easy Recipe from Acadiana

butter in a heavy saucepan.

onions, celery, and bell pepper and cook on medium heat until onions are transparent, about 10-15 minutes; do not brown the vegetables.

in the garlic for a minute or two.

cornstarch, and cook for 5 minutes, stirring often.

the shellfish into the cornstarch and vegetable mixture and cook for a few minutes or until the shrimp turn pink.

salt and pepper, stirring well, then add a little water, about 1/4 cup at a time, until it is the consistency of a thick gravy.

with chopped parsley and stir, optional.

the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.

a small amount of water if the gravy needs thinning.

over cooked rice.