CAJUN SHRIMP ÉTOUFFÉE

Prep time: 15 mins 
Cook time: 30 mins 
Total time: 45 mins 
Serves: 4 

Ingredients: 

For the Étouffée: 

• 1 tablespoon olive oil 
• 1 pound large shrimp, peeled and deveined 
• 1 tablespoon Cajun seasoning 
• 2 tablespoons butter 
• 1 small onion, diced 
• 1/2 bell pepper, diced 
• 2 celery stalks, diced 
• 3 cloves garlic, minced 
• 1 tablespoon all-purpose flour 
• 1 1/2 cups chicken broth 
• 1/2 cup tomato paste 
• 1 teaspoon Worcestershire sauce 
• 1 teaspoon hot sauce (optional for extra spice) 
• Salt and pepper to taste 
• 2 tablespoons chopped green onions (for garnish) 
• Cooked rice (for serving) 

Instructions: 

Season the Shrimp: 

1. In a bowl, toss the shrimp with Cajun seasoning and set aside. 
2. Cook the Vegetables: 
3. Heat the olive oil in a large skillet over medium heat. 
4. Add the onion, bell pepper, and celery, and cook for about 5 minutes, until softened. 
5. Add the garlic and cook for another minute, until fragrant. 

Make the Roux: 

1. Stir in the butter and let it melt. 
2. Sprinkle the flour over the mixture and stir well to combine. Let it cook for 2 minutes to form a roux (it should thicken slightly). 
3. Add the Liquids: 
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps. 
5. Add the tomato paste, Worcestershire sauce, and hot sauce (if using). Stir to combine. 
6. Bring the mixture to a simmer and let it cook for 5 minutes, until it thickens. 

Cook the Shrimp: 

1. Add the seasoned shrimp to the skillet and cook for 3-4 minutes, until the shrimp are pink and fully cooked. 

Serve: 

Serve the shrimp étouffée over a bed of warm rice. 

Garnish with chopped green onions and enjoy!