Shrimp Etouffee

• 1/2 lb. butter
• 2 large onions
• 6 cloves garlic
• 2 stalks celery
• 1 (10 oz.) can tomato sauce
• 1 1/2 bell peppers
• 2 sprigs parsley
• 2 cans Ro-Tel tomatoes
• 1 Tbsp. sugar
• 3/4 bunch green onions
• 2 lb. peeled, deveined shrimp
• salt, red pepper and black pepper
• 1/2 tsp. thyme
• 1/2 tsp. basil

1. Melt butter and add onions, garlic, celery and bell peppers. Simmer until onions turn yellow.
2. Add tomato sauce, Ro-Tel tomatoes and sugar.
3. Simmer 1 hour.
4. Add green onions, thyme, basil and shrimp; cook for 15 minutes.
5. Season to taste with salt, red pepper and black pepper.
6. Then top with a sprinkle of fresh parsley.
7. Serve over cooked rice.

butter, onions, garlic, stalks celery, tomato sauce, bell peppers, parsley, rotel, sugar, green onions, shrimp, salt, thyme, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543705 (may not work)