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New Orleans style Shrimp Creole (etouffee)

From Stones River Market

<p>Delicious and different way to cook shrimp, in a creamy tomato sauce. One key ingredient is English thyme.</p>
Source: I found this recipe in a magazine during the early 1960s. Supposedly it came from Brennan's, a famous New Orleans restaurant. It has been a family favorite ever since. (Entered by Kathleen and Ken Ferris)
Serves: 4 - 6

1 medium onion, chopped
3 green onions, chopped
3 or 4 small cloves minced garlic
1/3 cup finely chopped celery
1/3 cup half butter & half extra virgin olive oil
4 Tbsp flour
1 cup filtered water
1 cup tomato sauce
2 bay leaves
1 scant Tbsp Worcestershire sauce
4 drops hot sauce (or more to taste)
1 tsp salt
1/2 tsp sugar
1/8 tsp black pepper
1 lb. cleaned raw shrimp
3 tsp fresh English thyme leaves
2 eggs hard cooked, cut in quarters lengthwise
2 cups white or brown rice, cooked to directionsv
1/3 to !/2 cup minced parsley

Step by Step Instructions
  1. Saute onions, garlic and celery in butter/oil until transparent.