Ann'S Etouffee - cooking recipe

Ingredients

2 lb. shrimp, peeled
1/3 c. vegetable oil
1/2 c. flour
1/2 onion, finely chopped
3 garlic cloves, finely chopped
1/4 c. green bell pepper, chopped
1/4 c. carrot, coarsely chopped
1/4 c. fresh parsley, chopped
2 celery ribs, chopped
1 can beer
1 can shrimp soup (condensed)
4 c. shrimp broth
3 bay leaves
1/2 tsp. Lea & Perrins
Creole seasoning

Preparation

Peel shrimp; place shrimp shells into 2-quart pan.
Add 4 1/2 cups water.
Add chopped carrots, onion, bell pepper, celery, parsley, bay leaves and salt and pepper.
Bring to a boil and simmer about 25 minutes.
Strain and put broth aside and save the broth.