Easy Shrimp ÉToufféE

• 1 stick unsalted butter
• 2 tablespoons all purpose flour
• 1 cup yellow onions chopped
• 1/2 cup celery chopped
• 1/2 cup green bell peppers chopped
• 1/4 cup green onions chopped
• 1 tablespoon garlic minced
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons dry sherry
• 1 1/2 cups chicken stock
• 1 pound shrimp
• 2 teaspoons fresh lemon juice
• 3 tablespoons fresh parsley leaves chopped, plus more for garnish
• long grain white rice Cooked, as accompaniment

1. In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
2. Add the sherry and cook for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice and shrimp and cook until shrimp are no longer translucent (about 2 minutes depending on size).
3. Stir in the parsley and remove from the heat.
4. Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

butter, flour, yellow onions, celery, green bell peppers, green onions, garlic, bay leaves, salt, cayenne, sherry, chicken stock, shrimp, lemon juice, parsley, long grain white rice

Taken from www.yummly.com/recipe/Easy-Shrimp-Etouffee-1655461 (may not work)