Shrimp Étouffée

Serves 8. Recipe is from Christa Wilborn, of Baton Rouge.

¼ lb. butter

1 large onion, chopped

1 cup chopped celery

4 tbls. finely chopped garlic

2 bay leaves

1 tsp. Tony Chachere’s Original Creole Seasoning

½ cup flour

1 (28-oz.) can diced tomato

1 (16-oz.) can tomato sauce

1 lb. shrimp, shelled and deveined

1 green bell pepper, chopped

1 red bell pepper, chopped

Cooked rice, for serving

Green onion, chopped (optional)

1. Melt butter; add onion, celery, garlic, bay leaves and Tony’s. Sauté on medium-high heat until vegetables are wilted, about 15 minutes.

2. Stir in flour until well mixed. Cook, continuously stirring, until flour just starts to stick to the bottom of the pot. Stir in diced tomato and tomato sauce; lower heat to medium. Add water (about 1 cup) to thin mixture.

3. Add shrimp and bell peppers. Bring to boil, lower heat to medium-low and simmer 45 minutes.

4. Serve over rice. Top with chopped green onion, if desired.