Shrimp Etouffee

• 3 tablespoons canola oil
• 14 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 12 cup chopped carrot
• 12 cup chopped celery
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) canclear vegetable broth
• 1 (8 ounce) bottle clam juice
• 12 teaspoon salt
• 2 12 lbs uncooked large shrimp, peeled and deveined
• 1 teaspoon red pepper flakes
• 1 teaspoon hot pepper sauce
• 4 cups cooked white rice or 4 cups basmati rice
• 12 cup chopped flat leaf parsley
• additional hot pepper sauce (optional)

1. Heat oil in Dutch oven over medium heat.
2. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown.
3. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
4. Stir in broth, clam juice and salt; bring to a boil.
5. Simmer uncovered, 10 minutes or until vegetables are tender.
6. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
7. Ladle into 8 shallow bowls; top each with 1/2 cup rice.
8. Sprinkle with parsley.
9. Serve with additional pepper sauce, if desired.

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

Taken from www.food.com/recipe/shrimp-etouffee-174507 (may not work)