Ingredients
- 5 Tbsp butter
- 5 Tbsp flour
- 2 green bell peppers, small dice
- 2 celery stalks, small dice
- 1 yellow onion, small dice
- 4 garlic cloves, minced
- 1 Tbsp dried thyme
- 2 heaping Tbsp tomato paste
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp Creole seasoning
- 4 cups chicken broth
- 1 1/2 lbs shrimp, peeled and deveined
- 1 Tbsp butter
- scallions and diced fresh tomato for garnish
Instructions
- Heat up a heavy pot over low heat. Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.
- Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.
- Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.
- Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.
- Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.
- Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.
- Serve over rice and garnish with sliced scallion and fresh diced tomato.
Recipe and Photo: Foodista / CC BY
