Shrimp Etouffee

Directions

1. 1
   Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer.
2. 2
   Cover and remove from heat.
3. 3
   Melt 1/4 cup butter in a medium saucepan over medium heat.
4. 4
   Lightly spoon flour into a measuring cup; level with a knife.
5. 5
   Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk.
6. 6
   Remove from heat.
7. 7
   Add 1 cup broth mixture to pan; stir with a whisk until smooth.
8. 8
   Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
9. 9
   Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat.
10. 10
    Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally.
11. 11
    Stir in 3/4 cup water, scraping pan to loosen browned bits.
12. 12
    Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly.
13. 13
    Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer.
14. 14
    Cook 10 minutes, stirring occasionally.
15. 15
    Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done.
16. 16
    Discard bay leaf.
17. 17
    Serve over rice.
18. 18
    Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
19. 19
    Serving size = 1 1/4 cups etoufee and 2/3 cup rice.