Shrimp Étouffée

• 4 cups fat-free, less-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1/3 cup butter, divided
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• Cooking spray
• 1 1/2 cups chopped onion
• 2/3 cup diced celery
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 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 ground red pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh flat-leaf parsley, divided
• 1 pound medium shrimp, peeled and deveined (about 30 shrimp)
• 4 cups hot cooked long-grain rice

1. Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.
2. Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
3. Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
4. Wine note: A traditional Shrimp Etouffee is fabulous with something cold and bold that can refreshingly stand up to the spices. A great choice is a dry rose from Spain; these wines are a fabulous foil for Cajun dishes. I love El Coto Rosado from Rioja. The 2006 is $ -Karen MacNeil

chicken broth, thyme, basil, bay leaf, butter, allpurpose flour, cooking spray, onion, celery, red bell pepper, green bell pepper, water, tomato paste, salt, garlic, salt, black pepper, ground red pepper, worcestershire sauce, green onions, parsley, shrimp, hot cooked

Taken from www.myrecipes.com/recipe/shrimp-touffe-1 (may not work)