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Shrimp Etoufee

1 lb Shrimp; (cleaned)
1/2 ts Paprika
4 tb Cooking Oil
2 c Water
1 lg Onion; (chopped)
Green Onions; (chopped)
1/2 c Celery; (chopped)
1/2 ts Cayenne Pepper
1 md Bell Pepper; (diced)
1/4 ts Black Pepper
2 Cloves Garlic; (diced)
1 ts LA Hot Sauce; (optional)
2 tb Flour
4 c Cooked Wht. Rice
1 ts Salt

In a 5 quart dutch oven, saute shrimp, onion, celery, bell pepper, and garlic in 4 tablespoons oil. Add paprika, cayenne pepper, hot sauce, and black pepper. Cook until all water has evaporated and shrimp are pink in color. Add 2 tablespoons flour and stir until well mixed. Cook until slightly brown, stirring constantly. Add 2 cups water and bring to a boil. Lower heat and simmer for 5 minutes. Add green onions and cook 2 minutes. Serve over cooked white rice. Makes 4 servings.

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