Cajun Shrimp Etouffee

I've made this a few times when I wanted something different. It's light and flavorful instead of how heavy some Cajun / Creole dishes can be. I will often serve this over a boil in bag brown rice.

Ingredients:

• 1 pound shrimp, peeled and de-veined

• 2 tablespoons Creole seasoning

• 3 tablespoons unsalted butter

• 1 large onion, finely chopped

• 1 green bell pepper, finely chopped

• 3 stalks celery, finely chopped

• 4 cloves garlic, minced

• 1/4 cup all-purpose flour

• 3 cups shrimp stock or chicken stock

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon hot sauce

• Salt and pepper to taste

• 1/2 cup green onions, chopped

• 2 tablespoons fresh parsley, chopped

Directions:

1. Season the shrimp with 1 tablespoon of Creole seasoning.

2. In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.

3. Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.

4. Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.

5. Reduce heat to low and simmer for 15 minutes.

6. Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.

7. Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes