Shrimp Etouffee with Rice

Ingredients

• 1½ lb shrimp, peeled and deveined
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 14½ oz diced tomatoes, undrained
• 1 tbsp Worcestershire sauce
• 2 tsp Cajun seasoning
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1½ cups long-grain white rice
• 3 cups water
• ¼ cup green onions, sliced (optional)
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Prepare the rice: Combine white rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Keep warm.
2. Make the roux: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, for 10-15 minutes until the roux turns a rich, peanut butter color.
3. Add vegetables: Stir in the diced onion, celery, and green bell pepper. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Build the etouffee: Gradually whisk in the chicken broth, then stir in the diced tomatoes, Worcestershire sauce, Cajun seasoning, dried thyme, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
5. Add shrimp: Stir in the peeled and deveined shrimp. Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
6. Serve: Ladle the shrimp etouffee over the cooked white rice. Garnish with sliced green onions and fresh parsley, if desired.