Shrimp Etouffee

• 2 Tbsp Creole Seasoning
• 4 Tbsp Unsalted Butter
• 1/2 Cup Onion, Finely Chopped
• 1/4 Cup Celery, Finely Chopped
• 1/4 Cup Bell Pepper, Finely Chopped
• 1/4 Cup Flour
• 3/4 Cup fresh Tomatoes, diced
• 1 1/2 Cups Shrimp Stock
• 2 Tbsp Minced Garlic
• I bundle of Fresh Thyme
• 2 tsp Homemade Worcestershire Sauce
• 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
• 1/2 Cup Green Onions, thinly sliced
• 3 Tbsp minced Italian Parsley
• 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
• 3 Tbsp Unsalted Butter
• Salt & Freshly Ground Black Pepper to taste
• 1 Recipe Creole Boiled Rice

1. Season the shrimp with 1 Tbsp of the Creole Seasoning.
2. Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
3. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
4. Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
5. Serve over Creole Boiled Rice.

butter, onion, celery, bell pepper, flour, fresh tomatoes, shrimp, garlic, i, worcestershire sauce, crystal, green onions, italian parsley, shrimp, butter, salt, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-etouffee-50039837 (may not work)