Shrimp Etoufee

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THINGS YOU NEED

4 cups chicken broth (or half veggie, half beef)*
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/3 cup butter, divided
1/2 cup all-purpose flour
1 1/2 cups onion, diced
2/3 cup celery, diced
1 cup red pepper, chopped
3/4 cup water
1/4 cup tomato paste
1 tablespoon salt-free Cajun seasoning
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 teaspoon Worcestershire sauce
1/2 cups green onions
1/2 cup parsley, divided
1 pound medium shrimp, peeled and deveined
4 cups hot cooked long-grain rice

METHOD


Combine first 4 ingredients in a small sauce pot over medium heat. Bring to a simmer; cover and remove from heat.
In another small sauce pot or skillet, melt 1/4 cup butter over medium heat. Add flour to pan and cook until very brown, stirring constantly. Remove from heat; add 1 cup broth and whisk until smooth. Add remaining 3 cups of broth, stirring until smooth.
Melt one tablespoon plus one teaspoon of butter in a large Dutch oven over medium-high heat. Add onions, celery, and peppers. Cook until vegetables are tender, about 10 minutes. Stir in water, scraping up brown bits from the bottom of pan (I substituted home canned crushed tomatoes for water and paste and it turned out fine). 
Add tomato paste, Cajun seasoning, garlic, salt, pepper, and red pepper; cook one minute, stirring constantly. Add broth-flour mixture and Worcestershire sauce, and stir to combine. Bring to a simmer and cook 10 minutes. 
Add green onions, 1/4 cup parsley, and shrimp. Cook 3 minutes until shrimp are done. Discard bay leaf. Serve over rice with sprinkles of remaining parsley.
Yield: about 6 servings

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