Shrimp Etouffee

• 2 large onions, chopped
• 2 large green peppers, chopped
• 2 cups (475 ml) peeled celery, chopped
• 1-1/2 stick butter
• 3 tbsp (45 ml) flour
• 2 tsp (10 ml) tomato paste
• 1 tsp (5 ml) thyme
• a few diced green chiles (optional)
• salt
• cayenne pepper or hot pepper sauce, to taste
• 3 lbs (1.4 kg). shrimp, shelled and deveined
• 1 cup (225 ml) scallions or green onions, chopped
• 3 tbsp (45 ml) parsley, chopped
• cooked white rice

1. In a large cast iron skillet or dutch oven, melt the butter.
2. Add the onions, peppers and scallions and cook, partially covered for about ten minutes, until the vegetables are soft.
3. Stir often.
4. Add the chopped garlic and cook two more minutes.
5. Add flour and stir into vegetable mixture.
6. Add tomato paste and stir.
7. Add the shrimp, salt, pepper, cayenne or hot sauce and chiles, if using.
8. Stir well and cook about 3 1/2 minutes till shrimp turn pink.
9. Turn heat very low, add scallions and parsley and cook about six more minutes.
10. Serve over white rice.

onions, green peppers, celery, butter, flour, tomato, thyme, green chiles, salt, cayenne pepper, shrimp, scallions, parsley, white rice

Taken from online-cookbook.com/goto/cook/rpage/0005AB (may not work)