Shrimp Etouffee

• 1 good sized onion, chopped
• 3 large ribs of celery, chopped
• 1 green pepper, seeded and chopped
• 3 cloves garlic, minced
• 3 bayleaves
• 1/2 tsp. celery seed
• 1 tsp. thyme
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. sugar
• 1 small can tomato paste
• 1 cup white wine
• 1 cup water with 1 chicken bouillion
• 1 Tbsp. Kitchen Bouquet
• 1 1/2 lbs. peeled shrimp
• 1/2 tsp. salt
• 1 packet ham flavor (Jamon Sabor by Goya)
• 1 stick margarine
• 1/2 cup flour
• cayenne pepper to taste
• hot sauce to taste

1. Make a "roux" by mixing 1/2 cup flour with 1 stick melted margarine in heavy pan.
2. Stir over medium heat until flour begins to brown.
3. Set aside.

onion, celery, green pepper, garlic, bayleaves, celery, thyme, worcestershire sauce, sugar, tomato paste, white wine, water, kitchen, peeled shrimp, salt, ham flavor, margarine, flour, cayenne pepper, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24322 (may not work)