Van'S Shrimp Etouffee

• 2 lb. headless shrimp
• 1 large onion
• 4 stalks celery
• 1 1/2 tsp. minced garlic
• 2 tomatoes, diced
• 1/2 tsp. black pepper
• 2 tsp. paprika
• 2 Tbsp. parsley flakes
• 3 Tbsp. tomato paste
• 4 green onions, chopped
• 2 to 3 bay leaves
• 1/2 tsp. thyme
• 1/8 tsp. cayenne pepper
• 1 tsp. salt
• 1 can chicken broth
• 2 Tbsp. flour
• 2 tsp. Worcestershire sauce
• 1 stick butter
• 1 1/2 c. rice, cooked

1. Peel and wash shrimp.
2. Set aside.
3. In food processor, finely chop onion (not green onion) and celery.
4. Melt butter in large saucepan; saute onion (not green onion), celery, garlic and diced tomatoes.
5. Add spices and stir.
6. Add in shrimp; cook until pink. Stir in flour.
7. Pour in chicken broth, Worcestershire sauce and tomato paste; stir.
8. Add in green onions.
9. Simmer over low heat for 20 to 30 minutes.
10. Serve over rice along with French bread. Serves 6.
11. Better the next day.

headless shrimp, onion, stalks celery, garlic, tomatoes, black pepper, paprika, parsley flakes, tomato paste, green onions, bay leaves, thyme, cayenne pepper, salt, chicken broth, flour, worcestershire sauce, butter, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461169 (may not work)