Shrimp Etouffee

• 3 Tbsp. vegetable oil
• 1/4 cup all purpose flour
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1 can clear vegetable broth
• 1 bottle clam juice
• 1/2 tsp. salt
• 2 1/2 pounds large shrimp, peeled and deveined
• 1 tsp. crushed red pepper
• 1 tsp. hot sauce
• 4 cups cooked white rice
• 1/2 cup chopped flat leaf parsley

1. Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10-15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrots, celery and garlic; cook and stir 5 minutes. Stir in broth, clam juice and salt; bring tot a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper and pepper sauce; simmer 6-8 minutes or until shrimp are opaque. Ladles into eight shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley.

vegetable oil, flour, onion, green bell pepper, carrots, celery, garlic, vegetable broth, clam juice, salt, shrimp, red pepper, hot sauce, white rice, flat leaf parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66008 (may not work)