Shrimp Etouffeé - cooking recipe

Ingredients

1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onion
1 cup chopped yellow onion
1/2 cup chopped bell pepper (red or yellow)
1/2 cup chopped celery
2 garlic cloves, minced
1 bay leaf
1/4 teaspoon dry thyme leaves
1/2 teaspoon dry basil leaves
1 (8 ounce) can tomato sauce
1 cup dry white wine
1 (8 ounce) bottle clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1/4 - 3/4 teaspoon liquid hot pepper sauce
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 1/2 lbs cooked shrimp
1/4 cup chopped fresh parsley
4 -6 cups hot cooked rice

Preparation

Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
Serve over hot cooked rice. Makes 6 servings.