Treebeard'S Shrimp Etouffee

• 1 c. butter
• 2 2/3 c. chopped celery
• 2 medium onions, chopped
• 1 bell pepper, diced
• 1 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 3/4 tsp. black pepper
• 3/4 tsp. garlic powder
• 3/4 tsp. thyme
• 2 c. boiling water, mixed with 1 tsp. shrimp base
• 1/8 tsp. liquid crab boil
• 1/2 tsp. hot sauce
• 4 tsp. Worcestershire sauce
• 1/3 c. flour
• 2 c. chopped green onions
• 4 tsp. tomato paste
• 2 lb. shrimp
• 1/3 c. chopped parsley

1. In heavy, 5-quart Dutch oven, melt butter.
2. Add celery, onions and bell pepper.
3. Stir occasionally.
4. Cook until vegetables are soft, about 20 to 25 minutes.

butter, celery, onions, bell pepper, salt, cayenne pepper, black pepper, garlic powder, thyme, boiling water, liquid crab boil, hot sauce, worcestershire sauce, flour, green onions, tomato paste, shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=968768 (may not work)