Cajun Shrimp Etouffee

Ingredients

• Butter (1/4 cup)
• Onion (1, chopped)
• Green bell pepper (1, chopped)
• Celery (2 stalks, chopped)
• Garlic (4 cloves, minced)
• All-purpose flour (1/4 cup)
• Chicken broth (2 cups)
• Tomato paste (2 tablespoons)
• Cajun seasoning (2 teaspoons)
• Paprika (1 teaspoon)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Worcestershire sauce (1 tablespoon)
• Hot sauce (to taste)
• Shrimp (1 pound, peeled and deveined)
• Fresh parsley (1/4 cup, chopped)
• Green onions (1/4 cup, sliced)
• Cooked rice (for serving)

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine. Cook for 2 minutes, stirring constantly to create a roux.
4. Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
5. Add the tomato paste, Cajun seasoning, paprika, dried thyme, bay leaf, Worcestershire sauce, and hot sauce to the skillet. Stir well to combine all ingredients.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to ensure it does not stick.
7. Add the peeled and deveined shrimp to the skillet and cook for an additional 5 minutes, or until the shrimp turn pink and are fully cooked.
8. Stir in the sliced green onions and chopped parsley. Remove the bay leaf before serving.
9. Serve the etouffee hot over a bed of fluffy cooked rice.