Shrimp Etouffee
["3 Tbsp. vegetable oil", "1/4 cup all purpose flour", "1 cup chopped onion", "1 cup chopped green bell pepper", "1/2 cup chopped carrots", "1/2 cup chopped celery", "4 cloves garlic, minced", "1 can clear vegetable broth", "1 bottle clam juice", "1/2 tsp. salt", "2 1/2 pounds large shrimp, peeled and deveined", "1 tsp. crushed red pepper", "1 tsp. hot sauce", "4 cups cooked white rice", "1/2 cup chopped flat leaf parsley"]
["Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10-15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrots, celery and garlic; cook and stir 5 minutes. Stir in broth, clam juice and salt; bring tot a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper and pepper sauce; simmer 6-8 minutes or until shrimp are opaque. Ladles into eight shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley."]
["vegetable oil", "flour", "onion", "green bell pepper", "carrots", "celery", "garlic", "vegetable broth", "clam juice", "salt", "shrimp", "red pepper", "hot sauce", "white rice", "flat leaf parsley"]