Good Eatin' Etouffe

• 1 large onion
• 5 -6 green onions
• 1 green pepper
• 4 -5 stalks celery
• 14 lb butter or 14 lb oleo
• 4 lbs medium shrimp
• 1 (4 ounce) can mushrooms
• salt
• fresh red peppers or black pepper
• 3 tablespoons cornstarch, dissolved in water

1. Finely chop onions, pepper, & celery.
2. Melt butter (or oleo) in skillet.
3. Add chopped vegetables & saute until they are soft.
4. Add peeled raw shrimp, mushrooms, salt, & pepper to taste.
5. (Remember, seafood can take more pepper than beef, etc.
6. ).
7. Cover & cook 20 minute or until shrimp are pink & tender.
8. Make a pasty mixture of cornstarch & water.
9. Add this mixture, stirring in well.
10. This should thicken gravy.
11. Add water until gravy is just right for putting over rice.
12. Simmer 10 more minutes.
13. Serve to 8-10 over rice.

onion, green onions, green pepper, stalks celery, butter, shrimp, mushrooms, salt, fresh red peppers, cornstarch

Taken from www.food.com/recipe/good-eatin-etouffe-273229 (may not work)