Shrimp Etouffe - cooking recipe

Ingredients

4 tablespoons butter
1/4 cup flour
1 yellow pepper, chopped
2 medium onions, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
3 cups water
3 tablespoons tomato paste
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup green onion
1/4 cup parsley
1 1/2 lbs shrimp, peeled and deveined
hot cooked rice

Preparation

Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it.
Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft.
Stir in water, tomatoe paste and spices.
Simmer for 30 minutes.
Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled.
Serve over white rice.