Shrimp Etouffee

Ingredients

• Cooked rice (4 cups, for serving)
• Cooked shrimp (1 pound, peeled and deveined)
• Green onions (2 tablespoons, chopped)
• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Hot sauce (1 teaspoon)
• Worcestershire sauce (1 tablespoon)
• Cajun seasoning (1 tablespoon)
• Tomato paste (2 tablespoons)
• Chicken broth (2 cups)
• All (purpose flour - 4 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, finely chopped)
• Green bell pepper (1, finely chopped)
• Onion (1 medium, finely chopped)
• Butter (4 tablespoons)

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes, until the flour is lightly browned.
4. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the tomato paste, Cajun seasoning, Worcestershire sauce, hot sauce, salt, and pepper. Stir well to combine.
5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Add the chopped parsley, green onions, and cooked shrimp to the skillet. Stir gently to coat the shrimp with the sauce. Cook for an additional 5 minutes, until the shrimp are heated through.
7. Serve the shrimp etouffee over cooked rice. Garnish with additional parsley and green onions, if desired.