Rock Shrimp Etouffee with Lavender Rice Pilaf

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,chopp

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