Shrimp Etouffee

1. 1

   Season the shrimp with 1TB Cajun seasoning and set aside to marinate.

2. 2

   Melt only half of the butter (4 TB) in a large skillet over medium heat.

3. 3

   Stir in the flour and cook, stirring constantly until the roux is the color of peanut butter, about 15 minutes.

4. 4

   Add the onion, celery and bell pepper and cook about 10 minutes.

5. 5

   Stir in the remaining cajun seasoning, garlic, thyme, worcestershire and hot sauce.

6. 6

   Cook for five minutes.

7. 7

   Stir in the tomatoes.

8. 8

   Add a small amount of seafood (chicken) stock and stir well to form a paste.

9. 9

   Add the remaining stock gradually, stirring constantly so it is nice and smooth.

10. 10

    Bring to a boil ind then reduce the heat to a simmer for 45 minutes.

11. 11

    You may need to add a little more stock after the simmer stage to insure the end result is the consistency of a gravy - not too thick not too thin.

12. 12

    Add the shrimp, green onion and parsley and simmer (covered) for additional 10 minutes.

13. 13

    Add remaining 4TB butter, salt, pepper and cayenne to taste.

14. 14

    Finish with lemon juice, splash of sherry and serve over rice.

* Per serving · 4 servings · Values may vary.