Shrimp Etouffee

• 1/2 c. oleo
• 3/4 c. green onion or regular onion
• 3/4 c. chopped celery
• 3/4 c. chopped bell pepper
• 2 Tbsp. flour mixed with 1/2 c. V-8 juice or Bloody Mary mix
• 2 heaping Tbsp. cream of celery soup (undiluted)
• 3 Tbsp. Worcestershire sauce
• 1/4 tsp. liquid crab boil
• dash of Louisiana hot sauce
• 1 tsp. thyme
• pinch of cayenne pepper
• 1/2 c. chopped parsley
• garlic powder to taste or chopped fresh garlic
• salt and pepper
• 1 1/2 to 2 c. chicken broth
• 2 lb. cleaned and deveined shrimp

1. Saute onion, celery and bell pepper in oleo.
2. Add other ingredients, adding shrimp last.
3. Cook until shrimp are done. Serve over rice.
4. Adjust thickness by adding more flour or chicken broth, according to your taste.
5. Use more shrimp, if desired.

oleo, green onion, celery, bell pepper, flour mixed, cream of celery soup, worcestershire sauce, liquid crab boil, hot sauce, thyme, cayenne pepper, parsley, garlic, salt, chicken broth, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=627986 (may not work)