Ingredients
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic cloves, minced
- 2 cups seafood or shrimp stock
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 lb large shrimp, peeled and deveined
- kosher salt, as needed
- hot sauce, to taste
- 3 scallions, sliced
- 1 cup fresh parsley, chopped
- cooked white rice, for serving
Instructions
Melt butter in a heavy skillet or Dutch oven over medium heat.
Add flour and cook while stirring constantly until the roux becomes a medium caramel color, approximately 8-12 minutes.
Add onion, bell pepper and celery.
Cook approximately 6 minutes until softened.
Add garlic and cook 30 seconds.
Slowly stir in stock until smooth.
Add tomatoes, Cajun seasoning, thyme, bay leaf and Worcestershire.
Bring to a simmer.
Reduce heat and simmer approximately 20 minutes, stirring occasionally.
Taste the sauce before adding additional salt because Cajun seasoning and stock can already contain substantial sodium.
Add shrimp.
Simmer gently approximately 3-5 minutes until shrimp are opaque and cooked through.
Remove bay leaf.
Add hot sauce to taste.
Stir in most of the scallions and parsley.
Serve over hot white rice.
Garnish with remaining scallions and parsley.
Nutrition per serving
380
Calories
26g
Protein
30g
Carbs
18g
Fat
Chef's Notes & Storage
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