Let’s Eat: S.S. Hookers

FORT MYERS, Fla.- It’s Wednesday and that means it’s time to fire up the WINK kitchen.
Here today showing us how to make shrimp étouffée is Chef Johnny Feagans from S.S. Hookers.

Recipe:
2lbs shrimp, 1/4lb butter, 2cups chopped onion, 1cup chopped green bell pepper, 1tsp chopped garlic, 1cup chopped celery, 1/2 cup chopped green onion, 1 tbsp flour
1cup shrimp or chicken stock, 2 tsp Cajun seasoning, dash of Tabasco, dash of worchestchire sauce, 4 cups cooked white rice.

Directions:
Add butter to large skillet on medium heat, add all chopped items and sautee till translucent.
Add flour and Cajun spices and mix till all butter is absorbed.
Ddd stock and both dashes.
Simmer for 20min or until reduced to a thickend consistity.
Serve over rice.