Shrimp Etouffee

Ingredients

• 0.5 cup bell pepper diced
• 2 tablespoons butter 
• 0.5 cup celery diced
• 2 cups chicken broth 
• 1 tablespoon creole seasoning 
• 4 tablespoons flour 
• 4 cloves garlic chopped
• 0.3 cup green onions sliced
• 4 servings hot sauce to taste
• 2 tablespoons juice of lemon ( -)
• 1 cup onion diced
• 0.3 cup parsley chopped
• 4 servings salt and pepper to taste
• 1 pound shrimp shelled
• 1 teaspoon thyme leaves chopped
• 1 cup tomatoes diced
• 1 tablespoon worcestershire sauce 

Equipment

• sauce pan
• whisk

Directions

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook for a minute.
4. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
5. Add the shrimp and cook until cooked, about 5 minutes.Season with hot sauce, salt and pepper to taste.
6. Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.