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.