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1
Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer.
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2
Cover and remove from heat.
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3
Melt 1/4 cup butter in a medium saucepan over medium heat.
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4
Lightly spoon flour into a measuring cup; level with a knife.
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5
Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk.
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6
Remove from heat.
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7
Add 1 cup broth mixture to pan; stir with a whisk until smooth.
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8
Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
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9
Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat.
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10
Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally.
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11
Stir in 3/4 cup water, scraping pan to loosen browned bits.
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12
Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly.
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13
Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer.
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14
Cook 10 minutes, stirring occasionally.
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15
Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done.
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16
Discard bay leaf.
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17
Serve over rice.
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18
Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
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19
Serving size = 1 1/4 cups etoufee and 2/3 cup rice.
