Shrimp Etouffee - cooking recipe

Ingredients

1/2 c. oleo
3/4 c. green onion or regular onion
3/4 c. chopped celery
3/4 c. chopped bell pepper
2 Tbsp. flour mixed with 1/2 c. V-8 juice or Bloody Mary mix
2 heaping Tbsp. cream of celery soup (undiluted)
3 Tbsp. Worcestershire sauce
1/4 tsp. liquid crab boil
dash of Louisiana hot sauce
1 tsp. thyme
pinch of cayenne pepper
1/2 c. chopped parsley
garlic powder to taste or chopped fresh garlic
salt and pepper
1 1/2 to 2 c. chicken broth
2 lb. cleaned and deveined shrimp

Preparation

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