Shrimp Etouffee
INGREDIENTS
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½ cup Vegetable oil
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½ cup all-purpose flour
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1½ cups diced onion
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½ cup diced green bell pepper
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½ cup diced celery
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2 large garlic cloves, minced
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1 (8-ounce) jar clam juice
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1 (14-ounce) can diced tomatoes, undrained
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1½ teaspoons Cajun seasoning
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1 teaspoon Worcestershire sauce
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½ teaspoon black pepper
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½ teaspoon cayenne pepper
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½ teaspoon salt
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¼ teaspoon white pepper
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¼ teaspoon dried thyme
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¼ teaspoon Tabasco sauce
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2 pounds shrimp, peeled and deveined
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2 tablespoons butter
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green onions, sliced
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white rice for serving
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