Shrimp Etouffee

• 2 1/2 lb Wild caught Shrimp
• 2 cup Celery
• 1 cup Red bell pepper
• 1 cup Green bell pepper
• 2 tbsp Garlic
• 4 cup Onion
• 1/2 tsp cayenne pepper
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1/2 cup green onion
• 1/2 cup flour
• 1 can diced tomatoes
• 1 tsp salt
• 1 tsp Cajun seasoning
• 5 dash tobasco sauce
• 1/4 cup parsley leaves
• 2 tbsp lemon juice
• 1 stick butter
• 6 cup prepared white rice
• 8 oz Clam juice
• 4 bay leaves
• 2 cup shrimp stock (or chicken stock)

1. First make the roux.
2. Combine butter and flour and melt over medium heat.
3. Stir for 10 to 15 minutes until it turns the color of peanut butter.
4. Add celery, onions and bell peppers.
5. Stir frequently for about 10 to 15 minutes until the vegetable soften.
6. Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
7. Add pepper and salt and stir.
8. Slowly add in stock and clam juice.
9. Add lemon juice and bay leaves.
10. Stir, bring to soft boil.
11. Reduce heat to a simmer.
12. Add Cajun seasoning, parsley and green onions.
13. Simmer for 40 minutes stirring often.
14. Meanwhile, in last 20-30 minutes cook rice.
15. Add shrimp, cook 5-10 more minutes.
16. Serve over rice (or mix rice sand etouffee in same pot).
17. Enjoy!

caught shrimp, celery, red bell pepper, green bell pepper, garlic, onion, cayenne pepper, white pepper, black pepper, green onion, flour, tomatoes, salt, cajun seasoning, tobasco sauce, parsley, lemon juice, butter, white rice, juice, bay leaves, shrimp

Taken from cookpad.com/us/recipes/337459-shrimp-etouffee (may not work)