Shrimp Etouffee

Ingredients

¼ cup butter

¼ cup all-purpose flour

1 cup chopped onion

½ cup sliced celery

½ cup chopped green peppers

2 tbsp minced garlic

2 tbsp. fresh thyme

2 cup chicken broth, low sodium

1 ( 14.5 ounce) can diced tomatoes, drained

1 tbsp. cajun seasoning

1 tbsp. worcestershire sauce

2 pound shrimp, peeled and deveined

2 tsp. hot sauce

Salt and pepper to taste

1 tbsp. butter

2 tsp. fresh lemon juice

¼ cup chopped scallions (green onions)

2 tbsp. fresh parsley

Rice:

2 cups chicken broth, low sodium

2½ cups brown rice (I used instant)

Instructions

Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.

Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.

Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.

Add the garlic and thyme and cook for a minute.

Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.

Add the shrimp and cook until cooked, about 5 minutes.

Season with hot sauce, salt and pepper to taste.

Mix in the butter, lemon juice, green onion and parsley.

To make rice:

Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)

Evenly divide rice and Shrimp Etouffee between 6 bowls.