Shrimp Étouffée

Ingredients

• 4 tablespoons butter softened
• 2 teaspoons cajun spice salt-free
• 0.8 cup celery chopped
• 16 ounce bottled clam juice 
• 2.7 cups rice long-grain hot cooked
• 0.3 teaspoon thyme leaves dried
• 0.3 cup flour all-purpose
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 cup green onions chopped
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled
• 0.8 cup tomatoes chopped
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Melt 1 tablespoon butter in a Dutch oven over medium heat.
2. Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently.
3. Place onion mixture in a bowl. Melt remaining 3 tablespoons butter in pan. Stir in flour; cook 6 minutes or until flour turns a deep rust color, stirring constantly. Stir in Cajun seasoning, thyme, and clam juice; cook for 1 minute. Stir in onion mixture, tomato, and Worcestershire sauce; simmer for 15 minutes or until thick.
4. Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally.
5. Serve over hot cooked rice.
6. Serve with hot sauce, if desired.