Shrimp Etouffee

Ingredients

• 12 c oleo
• 34 c green onion or regular onion
• 34 c chopped celery
• 34 c chopped bell pepper
• 2 Tbsp flour mixed with 12 c V-8 juice or Bloody Mary mix
• 2 heaping Tbsp cream of celery soup undiluted
• 3 Tbsp Worcestershire sauce
• 14 tsp liquid crab boil
• dash of Louisiana hot sauce
• 1 tsp thyme
• pinch of cayenne pepper
• 12 c chopped parsley
• garlic powder to taste or chopped fresh garlic
• salt and pepper
• 1 12 to 2 c chicken broth
• 2 lb cleaned and deveined shrimp

Directions

1. Saute onion celery and bell pepper in oleo
2. Add other ingredients adding shrimp last
3. Cook until shrimp are done Serve over rice
4. Adjust thickness by adding more flour or chicken broth according to your taste
5. Use more shrimp if desired