Shrimp Étouffée

Shrimp Étouffée (Adapted from CL)

4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
6 tablespoons butter, divided
1/2 cup all-purpose flour
1 1/2 cups chopped onion
2/3 cup diced celery
1 cup chopped red bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon Cajun seasoning
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1/2 cup chopped fresh parsley, divided
1 pound medium shrimp, peeled and deveined
4 cups hot cooked long-grain rice (I used brown rice)

In a small saucepan, add broth, thyme, basil and bay leaf - bring to a simmer over medium heat, cover and then remove from the heat.

In a medium saucepan, add 4 tablespoons butter and melt over medium heat. Sprinkle flour into the pan - cook, whisking constantly, until very brown, about 8 minutes. Remove from heat - whisk 1 cup of the broth mixture into to pan until smooth. Whisk in remaining broth mixture and set aside.

In a Dutch oven, melt remaining butter over medium-high. Add onion, celery and bell pepper - cook until tender and the onion begins to brown, about 10 minutes. Add tomato paste and cook, stirring, for 1 minute. Stir in water, scraping pan to loosen any browned bits. Add Cajun seasoning, garlic, cayenne, black pepper, and salt - cook 1 minute, stirring constantly. Stir in reserved broth-flour mixture and Worcestershire sauce - bring to a simmer and cook, stirring occasionally, for 10 minutes. Stir in green onions, 1/4 cup parsley and shrimp - cook until shrimp are done, about 2 to 3 minutes. Remove bay leaf and serve mixture over rice. Scatter each serving with remaining parsley.

Makes about 4 to 6 servings.

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