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Shrimp Étouffée

1/2 cup butter or margarine

2 medium onions, chopped

1 cup chopped celery

1 cup chopped green onions

2 garlic cloves, finely minced

1/2 cup all-purpose flour

3 3/4 cups water

2 (14-ounce) cans ready-cut tomatoes, undrained

2 tablespoons fresh lemon juice

1 teaspoon salt

2 bay leaves

1/4 teaspoon dried thyme leaves

2 pounds shrimp, peeled and deveined

1/2 teaspoon Tabasco brand pepper sauce

Hot cooked long grain rice

1. In large saucepan or Dutch oven, melt butter; add onions, celery, green onions and garlic. Cook 5 minutes or until softened.
2. Add flour; stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil, reduce heat and simmer covered 30 minutes, stirring occasionally.
3. Add shrimp and pepper sauce. Simmer 5 minutes longer or until shrimp turn pink. Remove bay leaves. Serve ladled over hot cooked rice.

Makes 8 servings.