Shrimp Etouffee

• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 12 cups chicken stock
• 1 bell pepper, chopped
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 bay leaf
• 2 teaspoons salt
• 14 teaspoon cayenne
• 12 teaspoon black pepper
• 12 teaspoon dried thyme
• 1 12 lbs medium shrimp, shelled
• 2 scallions, chopped
• 2 cups steamed rice

1. In a large frying pan, heat the oil over medium-high heat until almost smoking.
2. Add the flour and whisk until it's the color of peanut butter, about 3 minutes.
3. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
4. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme.
5. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
6. Add the shrimp and the scallions and simmer until the shrimp are just done, about 3 minutes.
7. Serve the etouffee over rice.

vegetable oil, flour, chicken stock, bell pepper, celery, onion, bay leaf, salt, cayenne, black pepper, thyme, shrimp, scallions, steamed rice

Taken from www.food.com/recipe/shrimp-etouffee-362503 (may not work)