Shrimp Etoufee

• 1 stick unsalted butter
• 3 md. onions, chopped
• 1/2 cup celery, finely chopped
• 2 cloves garlic, minced
• 3 tbsp. sm. bell pepper, diced
• 1 tbsp. tomato paste
• 2 lb. shrimp, peeled and deveined
• 2 tbsp. flour
• 1 tsp. salt
• 1-1/2 tsp. Seafood Seasoning (recipe follows)
• 1/2 tsp. hot sauce
• 1/2 cup clam juice
• 1 cup green onions, chopped
• 1/4 cup parsley, minced
• Cooked white rice
• 1/4 cup salt
• 1 tsp. sweet basil
• 2 tbsp. red pepper
• 1/2 tsp. dry hot mustard
• 1 tbsp. white pepper
• 1/2 tsp. ground bay leaves
• 1 tbsp. black pepper
• 1/4 tsp. file powder
• 2 tbsp. paprika
• 1/4 tsp. thyme
• 1 tbsp. garlic powder
• 1/4 tsp. tarragon
• 1-1/2 tbsp. onion powder
• 1/8 tsp. oregano
• 1/8 tsp. rosemary

1. In a large heavy skillet, melt the butter over medium heat.
2. Saute the onions, celery, garlic, and bell pepper until the onions are lightly browned around the edges, about 7 minutes.
3. Add the tomato paste and blend well.
4. Add the shrimp and cook over medium heat until they are nicely pink through and through, about 5 minutes.
5. Add the flour and blend well.
6. Add the salt, seafood seasoning mix, and hot sauce.
7. Stir well and cook 1 minute.
8. Add the clam juice and lower the heat.
9. Blend well.
10. Cover the skillet and let the dish simmer for 12-15 minutes, stirring often to prevent sticking.
11. Remove the cover, add the green onions and parsley and cook for 3 minutes.
12. Serve at once over cooked white rice.
13. Seafood Seasoning Mix: Mix all ingredients together well.
14. Store in a tightly covered glass jar for use as needed.
15. Excellent for seasoning all seafood.
16. Use as you would use any seasoning mix, and do not add extra salt to the dish.

butter, onions, celery, garlic, bell pepper, tomato paste, shrimp, flour, salt, hot sauce, clam juice, green onions, parsley, white rice, salt, sweet basil, red pepper, white pepper, ground bay leaves, black pepper, file powder, paprika, thyme, garlic powder, tarragon, onion powder, oregano, rosemary

Taken from www.foodgeeks.com/recipes/1183 (may not work)