4 T butter
4 T flour
1 pound shrimp
2 c chicken broth
1 c chopped onion
1 c chopped celery
1 c bell pepper
4 cloves garlic finely chopped
1 t thyme
1 c tomato diced
1 T creole seasoning
1 T Worcestershire sauce
hot sauce, salt and pepper to taste
2 T butter
2 T lemon juice
1/4 c finely sliced green onion
1/4 c chopped parsley
Make rue with 4 T butter and 4 T flour. Cook about 10 minutes until caramel color. In large pot, sauté the onion, green pepper, celery, and garlic until soft. Add in thyme, tomatoes, creole seasoning, Worcestershire sauce, hot sauce, salt and pepper. Allow to simmer for about 15 minutes, then add in shrimp and cook for about 3 minutes. Add remaining butter and lemon juice. Serve over rice and garnish with green onion and chopped parsley.
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