Shrimp Etouffee

• 1/4 lb. butter
• 2 large onions, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 bunch green onions, minced
• 1 medium bell pepper, chopped
• salt to taste
• red and black pepper to taste
• Tabasco sauce to taste
• 2 to 3 lb. shrimp
• 4 Tbsp. flour
• 1 1/2 Tbsp. tomato paste
• 2 c. water
• 4 chicken bouillon cubes
• 3/4 c. parsley (optional)

1. Peel and devein shrimp.
2. Saute vegetables in butter for 30 minutes in large heavy pot.
3. Add seasonings, them shrimp.
4. Saute for one minute, then add flour and tomato paste.
5. Continue to saute for 3 minutes; add water, chicken bouillon and parsley. Simmer 10 to 15 minutes.
6. Serve over rice.
7. Serves 4 to 6.

butter, onions, stalks celery, garlic, green onions, bell pepper, salt, red, tabasco sauce, shrimp, flour, tomato paste, water, chicken bouillon cubes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695694 (may not work)