Serves 3-4 people Adapted by me and my mother-in-law, Ellen Cottrell, from a recipe for 'Crayfish Etouffée' submitted by Mrs. Richard D. Chappuis, Jr. to the Talk About Good: Le Livre de la Cuisine de Lafayette, first published by the members of the Lafayette Junior League in 1969. 1 lb. peeled shrimp (we like large or extra large, not jumbo)1-1/2 sticks butter or margarine1/2 tablespoon flour1 medium onion, chopped fine1 stalk celery, chopped fine1/2 bell pepper, chopped fine 2-3 pods garli...
