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Shrimp Etouffee

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2 pounds party shrimp
4 bell peppers, chopped
4 onions, chopped
2 cups chopped celery
1/4 cup Canola Oil
2 teaspoons garlic powder
1 teaspoons salt
1 teaspoon black pepper
2 teaspoons sugar
1 teaspoon Louisiana hot sauce


Chop all vegetables very fine and sauté in oil until tender. Lower heat, cover and simmer for 45 minutes, stirring occasionally. Add shrimp, garlic powder, sugar, hot sauce, salt and pepper to taste. Simmer 50 minutes more.

Serve over cooked rice.

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