1 cup butter, melted 1/2 cup plus 2 TBS flour 1 1/4 cup finely chopped celery 1 cup chopped green bell peppers 1 can (14 1/2 ounce) chicken broth 2 cups water 1/4 cup chopped fresh parsley 1 TBS tomato paste 1 bay leaf 1/4 tsp each of salt & pepper 1/4 tsp red ground … Continue reading Leah Arrigo’s Louisiana Étouffée