Auntie Later's Shrimp Etouffe

• 14 cup onion, chopped
• 14 cup celery, chopped
• 14 cup bell pepper, green, chopped
• 3 tablespoons butter (or margarine)
• 3 tablespoons vegetable oil
• 2 lbs shrimp (16 to 20 per pound)
• 1 tablespoon garlic powder
• 2 tablespoons seasoning salt
• 2 tablespoons paprika
• 34 cup all-purpose flour
• 3 cups stock, seafood
• 12 cup cream sherry, medium quality

1. Saute onions, celery and green pepper in butter and oil in large skillet until onion is translucent.
2. Add shrimp.
3. Saute 2 minutes.
4. Add garlic power, cayenne, seasoned salt and paprika.
5. Saute 30 seconds.
6. stir in flour.
7. Cook 4 minutes.
8. Add seafood stock.
9. simmer 15 minutes.
10. Add cream sherry.
11. Simmer 30 minutes.

onion, celery, bell pepper, butter, vegetable oil, shrimp, garlic, salt, paprika, flour, stock, cream sherry

Taken from www.food.com/recipe/auntie-laters-shrimp-etouffe-389699 (may not work)