Treebeard'S Shrimp Etouffee - cooking recipe

Ingredients

1 c. butter
2 2/3 c. chopped celery
2 medium onions, chopped
1 bell pepper, diced
1 1/4 tsp. salt
1/8 tsp. cayenne pepper
3/4 tsp. black pepper
3/4 tsp. garlic powder
3/4 tsp. thyme
2 c. boiling water, mixed with 1 tsp. shrimp base
1/8 tsp. liquid crab boil
1/2 tsp. hot sauce
4 tsp. Worcestershire sauce
1/3 c. flour
2 c. chopped green onions
4 tsp. tomato paste
2 lb. shrimp
1/3 c. chopped parsley

Preparation

In heavy, 5-quart Dutch oven, melt butter.
Add celery, onions and bell pepper.
Stir occasionally.
Cook until vegetables are soft, about 20 to 25 minutes.