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Ingredients

• 1 1/2 shrimp stock (see recipe on my site)
• 2 lb shrimp, peeled and devined
• 1/2 cup Onion, finely chopped (I prefer Vidalia when possible)
• 1/4 cup celery, finely chopped
• 1/4 cup bell pepper (doesn't matter what color- I like to mix it up a little when I can)
• 3/4 cup tomatoes, diced
• 1/2 cup green onions, thinly sliced
• 7 tbsp butter (the real deal), cut into 4 tbsp and 3 tbsp
• 2 Tbsp creole seasoning (you can add more later as you cook)
• 1/4 cup flour (I prefer to use Wondra - a real life saver if you can find it. You use less of it and it doesn't turn out lumpy)
• 2 Tbsp Minced garlic
• 5 Sprigs of thyme
• 3 Tbsp Minced Italian parsley
• 2 bay leaves
• 2 tsp worcestershire sauce
• 1 tsp hot sauce (Crystal is king around here)
• salt and pepper to taste (I use the cayenne pepper)
• rice (brown ,white, whatever you like)
• NOTE: If you chop and measure everything ahead of time and have them in small containers grouped together by thir order in the recipe, this recipe goes very smooth!

Description

I Fell In Love With Etoufee From The First Time I Tried It. I Searched Various Sources, And Found This Recipe That Is Very Close To What I Get When I Go Out To Eat. You Can Make This Ahead Of Time And Then Heat And Serve Later. It Is A Crowd Pleaser!

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