Shrimp Etouffeé

This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 1⁄4 cup all-purpose flour
• 1  cup  thinly sliced green onion
• 1  cup  chopped yellow onion
• 1⁄2 cup  chopped bell pepper (red or yellow)
• 1⁄2 cup  chopped celery
• 2  garlic cloves, minced
• 1  bay leaf
• 1⁄4 teaspoon dry thyme leaves
• 1⁄2 teaspoon dry basil leaves
• 1 (8 ounce) can tomato sauce
• 1  cup dry white wine
• 1 (8 ounce) bottle  clam juice
• 1⁄2 cup water
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon white pepper
• 1⁄4-3⁄4 teaspoon  liquid hot pepper sauce
• 1  tablespoon  grated lemon peel
• 1  tablespoon lemon juice
• 1 1⁄2 lbs  cooked shrimp
• 1⁄4 cup  chopped fresh parsley
• 4 -6  cups  hot cooked rice

Directions

1. Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
2. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
3. Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
4. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
5. Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
6. Serve over hot cooked rice. Makes 6 servings.