Shrimp Etouffee

Ingredients

Butter

1/4 cup

Onion

1 medium, chopped

Green bell pepper

1 medium, chopped

Celery

1 stalk, chopped

Garlic

3 cloves, minced

All-purpose flour

1/4 cup

Chicken broth

2 cups

Tomato paste

2 tablespoons

Cajun seasoning

1 tablespoon

Worcestershire sauce

1 tablespoon

Hot sauce

to taste

Salt

to taste

Pepper

to taste

Cooked shrimp

1 pound, peeled and deveined

Cooked rice

for serving

Green onions

2, sliced (for garnish)

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large skillet, melt the butter over medium heat until it starts to bubble.
2. Add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to combine. Cook for 2-3 minutes until the flour is lightly browned, stirring frequently to prevent burning.
4. Gradually pour in the chicken broth while continuously stirring to avoid lumps. Add the tomato paste, Cajun seasoning, Worcestershire sauce, hot sauce, salt, and pepper. Mix well until all ingredients are incorporated.
5. Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
6. Stir in the cooked shrimp, chopped parsley, and sliced green onions. Cook for an additional 5 minutes, or until the shrimp are heated through.
7. Serve the shrimp etouffee over a bed of warm cooked rice, garnishing with additional parsley and green onions if desired.