Shrimp Etoufee

Prep Time: 20 mins  Cook Time: 30 minutes

Cost: $9.64      Servings: 4-6

1 lb of cleaned shrimp

1/2 cup oil

1/2 cup flour

1 chopped onion

1/2 green bell pepper, chopped

3 stalks celery, chopped

1 tb. chopped garlic

1- 14.5 oz can chopped tomatoes

1/4 ts. cayenne pepper

1/2 ts. black pepper

1 ts. salt

1/2 ts. garlic powder

1/4 ts. onion powder

1 bay leaf

2 cups water or stock (shrimp if you have it!)

1. Add the flour and oil to a large stockpot or dutch oven to make a roux, and let it cook about 15 minutes until it is a caramel color.  Add the vegetables and garlic then allow them to soften for about 5 minutes.

2. Add in the stock,tomatoes with their juice and all of the spices and stir to combine.  Bring the mixture to a boil and turn down to low heat, simmer for 20 to thirty minutes.

3. Add shrimp and cook for an additional 3 minutes or until the shrimp are cooked.  Serve hot over rice.