Shrimp Etouffee

• 3 sticks margarine
• 3 c. onions, chopped fine
• 3 c. celery, chopped fine
• 1 1/2 c. bell pepper, chopped fine
• 1 small head garlic, chopped fine
• 2 c. shallots (green and white, mixed)
• 1/4 c. parsley, chopped fine
• 2 (14 oz.) cans whole tomatoes, chopped fine
• 3 lb. shrimp, peeled
• 3 tsp. crab boil (pulverized)
• 2 tsp. Tabasco sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. pepper
• 1 (8 oz.) can mushroom pieces
• 2 tsp. sugar
• 1/2 c. water
• 1 tsp. red pepper
• 1/2 tsp. lemon juice

1. Melt margarine in 6-quart pot or bigger.
2. Put in onions and garlic.
3. Saute for about 10 minutes.
4. Then add shallots and celery. Saute 10 minutes.
5. Then add bell peppers and parsley.
6. Continue to cook until tender, but not breaking up.
7. Drain all water out of chopped tomatoes and mushrooms.
8. Then add tomatoes and mushrooms to pot.
9. Cook about 5 minutes.
10. Then add shrimp.
11. Let them start to cook.
12. Then add all seasoning.
13. Cook 5 to 10 minutes.
14. Then add 1/2 cup water and cornstarch.
15. Cook 10 minutes more and serve over rice or linguine noodles.

margarine, onions, celery, bell pepper, garlic, shallots, parsley, tomatoes, shrimp, crab boil, tabasco sauce, worcestershire sauce, pepper, mushroom pieces, sugar, water, red pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075526 (may not work)