Shrimp Etouffee

• 4 tablespoons butter
• 3 tablespoons flour
• 1/2 cup chopped green onion
• 1 1/2 cups chopped white onions
• 1/2 cup chopped celery
• 1 teaspoon tomato paste
• 2 cups fish (can use boullion) or 2 cups chicken stock (can use boullion)
• 1 cup peeled tomatoes, chopped up
• 2 garlic cloves
• 1/4 cup parsley
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 2 cups peeled shrimp
• 1/2 lb lump crabmeat (optional)

1. In a large saucepan - melt butter, take off heat and stir in flour til no lumps, then return to medium heat stirring approximately 10 minutes until dark (browned).
2. Stir in celery, and onions, cook 10 minutes.
3. Add tomato past and stock (mix first in a seperate bowl).
4. Stir into cooked mix.
5. Add tomatos, shrimp, and seasonings.
6. Cover and simmer 20 minutes on medium heat- stir occasionally.
7. serve with rice.
8. If you use the crab meat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
9. ENJOY!

butter, flour, green onion, white onions, celery, tomato paste, fish, tomatoes, garlic, parsley, salt, black pepper, white pepper, cayenne pepper, dry mustard, shrimp, lump crabmeat

Taken from www.food.com/recipe/shrimp-etouffee-8616 (may not work)