Shrimp Etouffee

• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 1 cup Celery, Diced
• 1 cup Onions, Chopped
• 1/2 cups Red Bell Peppers, Diced
• 4 cloves Garlic
• 1 teaspoon Thyme, Chopped
• 2 cups Shrimp Stock
• 1 cup Tomatoes, Diced
• 1 Tablespoon Creole Seasoning
• 1 Tablespoon Worcestershire Sauce
• 1 pound Shrimp, Shelled
• 1 teaspoon Hot Sauce, Or To Taste
• 1 Tablespoon Green Onions, Chopped, To Serve
• Cooked White Rice, To Serve

1. 1.
2. Melt the butter in a large Dutch oven or cast iron skillet over medium-high heat, until browned.
3. Stir in the flour and cook while stirring for about 1 or 2 minutes, until it has browned.
4. 2.
5. Add the celery, onions and peppers, lower to medium heat and cook for 8 to 10 minutes, until tender, stirring regularly.
6. 3.
7. Add the garlic and thyme and cook for 1 minute.
8. Add the shrimp stock, tomatoes, creole seasoning and Worcestershire sauce.
9. Simmer for 20 minutes, stirring now and then.
10. 4.
11. Add the shrimp and cook until cooked through, about 5 minutes.
12. Season with hot sauce, salt and pepper to taste.
13. Serve warm, sprinkled with chopped green onions over a plate of white rice.
14. Recipe from Closet Cooking.

butter, flour, celery, onions, red bell peppers, garlic, thyme, shrimp, tomatoes, creole seasoning, worcestershire sauce, shrimp, hot sauce, green onions

Taken from tastykitchen.com/recipes/main-courses/shrimp-etouffc3a9e/ (may not work)