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SHRIMP ETOUFFE - Brenda Promersberger
1 medium onion, minced
2 green onions, minced
3 garlic cloves, minced
1/4 cup finely chopped celery
1/2 cup butter

2 tbsp flour

2-1/2 cups water
10-1/2 oz can tomato sauce
2 bay leaves
1 tbsp worcestershire sauce
4 drops hot sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp thyme
1/8 tsp pepper

1 lb shrimp
Prepair desired amount of rice per package directions and set aside.

Saute onion, green onions, garlic, and celery in butter until tender. Add flour and cook, stirring constantly until browned lightly.

Add remaining ingredients except shrimp. Simmer for 25 minutes, stirring constantly until desired consistency.

Add shrimp and cook for 15 minutes over medium-low heat maintaining a slight boil.

Serve over rice in a shallow bowl.