Shrimp Etouffee

Prep Time: 1 hour
Yields: 6 servings

Ingredients:
2 pounds shrimp tails, peeled
¼ pound butter (not margarine)
1 cup diced onion
½ cup diced celery
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup diced tomatoes
2 tbsps minced garlic
2 bay leaves
½ cup tomato sauce
1 cup flour
2 quarts water
1 ounce sherry (optional)
1 cup sliced green onions
½ cup chopped parsley
Salt and pepper to taste
2 cups steamed white rice
Tabasco sauce to taste

Method:
In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté’ 3-5 minutes or until vegetables are wilted. Blend shrimp tails and tomato sauce into mixture. Whisk in flour, stirring constantly until a white roux is achieved. Slowly add water until a sauce like consistency is achieved. Add more water as necessary to retain consistency. Bring to a rolling boil then reduce to a simmer and cook for 30 minutes, stirring occasionally. Add sherry, green onions and parsley. Cook 5 minutes then season with salt and cayenne pepper. Serve over steamed white rice with a few dashes of Tabasco.