Étouffée of Treebeard

Originally made with shrimp.

Ingredients

• 3/4 lb butter
• 3-1/4 C chopped white onion
• 1-1/2 C chopped bell pepper
• 4 C chopped celery
• 2 t salt
• 1/4 t red pepper
• 1 t each: black pepper, garlic powder, thyme
• 3-3/4 C broth
• 1/4 t crab boil
• 1 t tabasco
• 2 T worcestershire sauce
• 1/2 C flour
• 3 C chopped green onion
• 1/2 C chopped parsley
• 1-1/4 lbs something not shrimp

Directions

Melt butter in large pot, add white onion, bell pepper, and celery. Cook over medium heat until vegetables are soft, about 45 min. Stir regularly so vegetables do not burn.

While the vegetables are cooking, in a separate container, mix salt, peppers, garlic powder, thyme, broth, crab boil, hot sauce, and worcestershire. Set aside.

When vegetables are done, add flour, stir, and let cook a minute or two. Add the spice mixture, green onion and parsley. Let simmer about 5 minutes so the etoufee heats through.

A few minutes before serving, add the not-shrimp, and let cook until heated through.

Serves 8.

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