Van'S Shrimp Etouffee - cooking recipe

Ingredients

2 lb. headless shrimp
1 large onion
4 stalks celery
1 1/2 tsp. minced garlic
2 tomatoes, diced
1/2 tsp. black pepper
2 tsp. paprika
2 Tbsp. parsley flakes
3 Tbsp. tomato paste
4 green onions, chopped
2 to 3 bay leaves
1/2 tsp. thyme
1/8 tsp. cayenne pepper
1 tsp. salt
1 can chicken broth
2 Tbsp. flour
2 tsp. Worcestershire sauce
1 stick butter
1 1/2 c. rice, cooked

Preparation

Peel and wash shrimp.
Set aside.
In food processor, finely chop onion (not green onion) and celery.
Melt butter in large saucepan; saute onion (not green onion), celery, garlic and diced tomatoes.
Add spices and stir.
Add in shrimp; cook until pink. Stir in flour.
Pour in chicken broth, Worcestershire sauce and tomato paste; stir.
Add in green onions.
Simmer over low heat for 20 to 30 minutes.
Serve over rice along with French bread. Serves 6.
Better the next day.