Recipes provided by KHON Fox 2

             KEVIN'S TWO BOOTS SHRIMP ETOUFFEE

From the Kitchen of:  Kevin Tate of Kevin's Two Boots Restaurant in Kailua

3 c. white or brown rice
3 Tbs. vegetable oil
3 Tbs. flour
2 c. water
1 Tbs. chicken base
1 tsp. cajun spices
1 tsp. chicken seasoning
1/2 tsp. garlic pepper
1/4 c. worcestershire sauce
1 Tbs. Louisiana hot sauce
1 small red onion, diced
1 small Maui onion, diced
1 c. sweet bell pepper, diced
1 c. celery, diced
32 large shrimp or prawns, peeled and devained

Cook rice according to the directions on the package and set aside.
Heat oil in large skillet till slightly smoking.  Add flour and whisk very fast until golden brown.  Note:  if any black specs appear in the mixture, you've burnt it and will have to start over again.  Add next 7 ingredients and mix well until bubbling and smooth like gravy.  Add shrimp and continue cooking until shrimp just start to turn pink.  Add all vegetables and simmer for 1 minute more.  Serve over steamed rice.  Serves 4-6
Note:  Omit the shrimp and substitute vegetable base and seasoning for the chicken base and seasoning, the add broccoli, cauliflower and carrots for a delicious vegetarian delight.

Also, chicken may be substituted for a delicious chicken Etoffee!