Shrimp Etouffee

Recipe By :Frugal Gourmet
Serving Size : 6

3 Tbsps peanut oil
3 Tbsps flour
1 yellow onion -- chopped
1/2 sweet green pepper -- seeded & chopped
3 ribs celery -- chopped
3 cloves garlic -- peeled and crushed
3 Tbsps tomato paste
1 1/4 cups beef broth -- canned
1 cup dry white wine
2 bay leaves
1 tsp. dried whole basil leaves
1 tsp. dried whole thyme leaves
1 Tbsp Tabasco sauce
1 tsp freshly ground black pepper
1 tsp salt -- optional
4 green onions -- chopped
1 1/2 lbs. uncooked shrimp (35-40 per lb) -- peeled &
deveined
1/4 cup chopped parsley

Heat a large Dutch oven and add the oil and flour. Toast this to a
peanut-butter-colored roux. This should take about 15 minutes over medium
heat. Be careful not to burn this. Stir often. Add yellow onion, bell
pepper, celery and garlic. Saute for about 10 minutes or until vegetables
are tender. Stir in the tomato paste, followed by beef broth and wine.
Stir constantly until this mixture thickens. Add the remaining
ingredients, except the shrimp, and parsley. Simmer, covered, for about
45 minutes. Add the shrimp and parsley and simmer uncovered until shrimp
are opaque, about 10 minutes. Serve over cooked rice.
--
Janet Wilder


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