Shrimp Etouffee

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 2 tablespoons oil
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 2 cups chicken broth or seafood stock
• 1 can diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Salt and pepper to taste
• 4 green onions, chopped
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Cooked rice, for serving

Instructions:

1. In a bowl, toss the shrimp with Cajun seasoning until evenly coated.
2. Heat oil in a large skillet over medium-high heat. Add the shrimp and cook until just beginning to turn pink, about 2 minutes. Remove the shrimp from the pan and set aside.
3. In the same skillet, melt butter over medium heat. Stir in flour and cook, stirring constantly, until the mixture becomes the color of peanut butter, about 6-8 minutes.
4. Add the chopped onion, bell pepper, celery, thyme, and garlic to the skillet. Cook until the vegetables are slightly softened.
5. Gradually stir in the chicken broth or seafood stock, a bit at a time, until smooth.
6. Add the diced tomatoes, Worcestershire sauce, and bay leaves to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 20 minutes.
7. Season with salt and pepper to taste.
8. Stir in the chopped green onions, parsley, lemon juice, and cooked shrimp with any juices. Cook just until the shrimp is heated through, being careful not to overcook.
9. Serve the shrimp etouffee over cooked rice.
10. Enjoy your flavorful and comforting shrimp etouffee!