Laure's Shrimp Etouffee

1/2 cup plus 2 Tbs. flour
1/2 cup oil
4 lb. shrimp
1/2 tsp. thyme
1/2 tsp. sweet basil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 stick margarine
1/2 cup green onions, chopped
Salt, to taste
1/2 tsp. ground red or cayenne pepper
1 tsp. paprika
1/2 tsp. white pepper
1/2 tsp. black pepper
1 tsp. fresh garlic or flakes
3 Tbs. Worchestershire sauce
4 cups hot water

Prep time: 2 hours 30 minutes
Yield: 6 servings

Over medium-low heat, slowly stir the flour into the oil. The roux will be an off-white color and gradually change to a dark nut-brown. It must be stirred during the entire cooking period to prevent scorching or burning. Use a whisk or wooden spoon. The darker the roux becomes, the more taste it will impart. If the roux burns, discard it and start over.

In a large saucepan or Dutch oven, melt margarine. When margarine is hot and moisture is removed, add shrimp and seasonings. Sauté for 5 minutes or until shrimp are a deep pink. Remove shrimp from pan, allowing a majority of the margarine to remain.

Add vegetables and Worchestershire sauce. Sauté for 10 minutes or until vegetables are soft.

Add roux. Add 2 cups of hot water to control thickness. Simmer 10 minutes. Add shrimp and remaining 2 cups hot water; simmer 30 minutes.

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