Shrimp Etouffé

Ingredients

3 tsp. chopped scallion
2 Tbsp. chopped parsley
¼ cup brown roux
2 oz. butter
2½ cups small-diced onion
1½ cups chopped celery
1 cup small diced green pepper
1 lb. medium shrimp
1 Tbsp. Garlic in Oil
¾ tsp. oregano
3 bay leaves
½ tsp. thyme
1-14½ oz. can stewed tomatoes
2 cups prepared Shrimp Base
ground black pepper
¼ tsp. Jalapeño Flavor

Instructions

(yields 12-4 oz.(yields 2+ quarts)

Sauté the vegetables and Garlic in Oil in the butter. Add shrimp and herbs and sauté until pink. Add the stewed tomatoes, prepared Shrimp Base and Jalapeño Flavor. Simmer for 3-5 minutes and mix in the brown roux. Simmer for an additional 3-5 minutes and finish with chopped parsley, scallion and pepper. Serve with rice.

Rice
1 Tbsp. blended oil
1 tsp. Garlic in Oil
3 cups rice
1½ qts. prepared Liquid Vegetable Consommé Prep

(yields 12-4 oz. portions)

Heat the oil and saute the Garlic in Oil. Add the rice and stir to coat. Add the prepared Liquid Vegetable Consommé Prep, cover and simmer over low heat for 12-15 minutes.