Shrimp Etouffee

• 1 stick butter
• 2 medium onions, chopped fine
• 2 bell peppers, chopped fine
• 4 ribs celery, chopped fine
• 1 (15 oz.) can tomato sauce
• salt and pepper to taste
• 1 tsp. Cajun seasoning
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Louisiana hot sauce
• 1 clove garlic, minced
• 1 pkg. dry spaghetti mix (I use 1 tsp. Italian seasoning sometimes)
• 1 lb. shrimp or crawfish tails (your choice)

1. Heat butter in large skillet.
2. Add onions, bell pepper, celery and garlic.
3. Saute the ingredients.
4. Add tomato sauce, spaghetti mix, Cajun seasoning, Worcestershire, hot sauce and salt and pepper to taste.
5. Let simmer for 30 minutes.
6. Add shrimp; cover tightly and cook on low heat about one hour.
7. Serve over rice. Serves 4.

butter, onions, bell peppers, celery, tomato sauce, salt, cajun seasoning, worcestershire sauce, hot sauce, clove garlic, italian seasoning sometimes, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754503 (may not work)