Mardi Gras Shrimp Étouffée

Ingredients

• 5 Tbsp butter 
• 5 Tbsp flour 
• 2 small bell pepper green
• 2 small celery stalks 
• 1 small onion yellow
• 4  garlic clove minced
• 1 Tbsp thyme dried
• 2 Tbsp tomato paste 
• 1.5 Tbsp worcestershire sauce 
• 1 Tbsp creole seasoning 
• 4 cups chicken broth 
• 1.5 lbs shrimp deveined peeled
• 1 Tbsp butter 
• 4 servings spring onion 
• 4 servings tomatoes fresh diced for garnish
• 4 servings rice 

Equipment

• whisk
• pot

Directions

1. Heat up a heavy pot over low heat.
2. Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.
3. Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.
4. Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.
5. Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.
6. Serve over rice and garnish with sliced scallion and fresh diced tomato.