Shrimp Etouffee - cooking recipe

Ingredients

1/4 lb. butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bunch green onions, minced
1 medium bell pepper, chopped
salt to taste
red and black pepper to taste
Tabasco sauce to taste
2 to 3 lb. shrimp
4 Tbsp. flour
1 1/2 Tbsp. tomato paste
2 c. water
4 chicken bouillon cubes
3/4 c. parsley (optional)

Preparation

Peel and devein shrimp.
Saute vegetables in butter for 30 minutes in large heavy pot.
Add seasonings, them shrimp.
Saute for one minute, then add flour and tomato paste.
Continue to saute for 3 minutes; add water, chicken bouillon and parsley. Simmer 10 to 15 minutes.
Serve over rice.
Serves 4 to 6.