Shrimp Etouffe Recipe

• 1 Medium onion, finely chopped
• 2 finely chopped green onions
• 3 or 4 cloves garlic minced
• 1/4 cup chopped celery
• 1/2 cup butter or margarine
• 2 tablespoons flour
• 2 1/2 cups water
• One 10 1/2-ounce can (1 1/4 cups) tomato puree
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 4 drops bottled hot pepper sauce
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon whole thyme, crushed
• 1/8 teapoon pepper
• 1 pound (3 cups) cleaned raw shrimp (equal to 2 pounds in shell)

Directions