Etouffee

Ingredients

• Cooked rice - 4 cups
• Fresh parsley - 2 tablespoons, chopped
• Green onions - 4, chopped
• Shrimp - 1 pound, peeled and deveined
• Hot sauce - 1 teaspoon
• Worcestershire sauce - 1 tablespoon
• Bay leaf - 1
• Dried thyme - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cajun seasoning - 2 teaspoons
• Tomato paste - 2 tablespoons
• Chicken broth - 2 cups
• All - purpose flour - 1/2 cup
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Green bell pepper - 1, diced
• Onion - 1 large, diced
• Butter - 1/2 cup

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, stirring constantly.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps.
5. Add the tomato paste, Cajun seasoning, paprika, dried thyme, bay leaf, Worcestershire sauce, and hot sauce. Stir to combine.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Add the shrimp to the skillet and cook for 5 minutes, or until the shrimp are pink and cooked through.
8. Stir in the green onions and parsley. Remove the bay leaf.
9. Serve the etouffee over cooked rice.
10. Enjoy!