Yield: 16 servings ETOUFFEE: 1 cup butter 4 medium onions, chopped 2 cups chopped celery 2 cups chopped green onion 4 cloves garlic, minced 1 cup flour 7 cups water 58 oz.canned diced tomatoes, undrained 1 /4 cup lemon juice 2 tsps. salt 4 each bay leaves 1 /2 tsp.dried thyme leaves 4 lbs.rock shrimp 2 tsps. Tabasco PILAF: 17 oz.jasmine rice 3 1 /3 cups water 2 oz.yellow onions,diced 1 /2 tsps.garlic,chopped 2 oz. celery, diced 1 /4 tsp. white ground pepper 1 /2 oz.chicken base 1 tsp.herbs ...

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