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Saute onion, green pepper and garlic in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Gradually add water and wine, stirring until blended. Add remaining ingredients except shrimp. Bring to a boil, stirring occasionally. Cover and simmer 25 minutes, stirring occasionally. Add shrimp and simmer 5 minutes or until shrimp are pink.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat