Pam's Shrimp Etouffee
| Yield: | 4 Servings |
| Categories: | Cajun |
| 1 | lb | Fresh or frozen shrimp, peeled & deveined |
| 2 | c | Onion, chopped |
| 1 | c | Celery, finely chopped |
| 1/2 | c | Green pepper, finely chopped |
| 3 | Cloves garlic, minced | |
| 3 | tb | Cooking oil |
| 2 | tb | Butter or margarine |
| 4 | ts | Cornstarch |
| 1/2 | c | Tomato sauce |
| 1 | c | Water |
| 1/2 | ts | Salt |
| 1 | ts | Cajun seasoning, or to taste |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Black pepper |
| 2 | ds | Tabasco sauce, or to taste |
| 1/2 | ts | Dried basil, crushed |
| 1/2 | ts | Dried oregano, crushed |
| 1/2 | ts | Dried thyme, crushed |
| 1 | Bay leaf | |
| 1/8 | Lemon | |
| 2 | c | Hot cooked rice |
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