Shrimp Etouffee

• 1/4 cup margarine
• 1/4 cup oil
• 1 cup flour
• 2 bunches green onions, white and green separated.
• 3 bell peppers
• 1 stalk celery
• One 16 oz. can tomatoes
• 3 teaspoons garlic powder or fresh garlic
• 2 teaspoons salt
• 1 tablespoon lemon juice
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1/4 cup fresh chopped parsley
• 3 tablespoons Worcestershire sauce
• 6 cups water or seafood stock
• 3 pounds peeled shrimp
• 3 cups uncooked rice

1. Heat oil and margarine preferably in an Iron Dutch oven over medium heat. Sprinkle in flour and whisk until you have created a medium brown roux and remove from heat. In food processor or blender, chop the vegetables (including white part of green onions) and tomatoes. Return dutch oven with roux to heat and stir vegetable mixture into the roux. Add seasonings (including parsley), cover and cook for about 15-20 minutes, stirring frequently. Add water or stock and cook slowly for at least an hour. Cook rice during this period. Add shrimp and chopped onion tops and cook about 15 minutes.
2. Scoop rice on serving plates and smother with etouffee.

margarine, oil, flour, green onions, bell peppers, celery, tomatoes, garlic, salt, lemon juice, black pepper, cayenne pepper, fresh chopped parsley, worcestershire sauce, water, shrimp, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-etouffee-50072881 (may not work)