Shrimp Étouffée

Ingredients

• ·1/2 cup vegetable oil
• ·1/2 cup all-purpose flour
• ·1 large yellow onion, diced
• ·1 green bell pepper, diced
• ·3 ribs celery, diced
• ·4 cloves garlic, minced
• ·3 cups shrimp or seafood stock
• ·1 (14 oz) can crushed tomatoes
• ·2 bay leaves
• ·1 tbsp Creole seasoning
• ·2 lb large Gulf shrimp, peeled and deveined
• ·1/2 cup sliced green onions
• ·2 tbsp chopped parsley
• ·Cooked long-grain rice, to serve

Instructions

1. 1

   In a heavy pot, heat oil over medium. Whisk in flour and stir constantly until the roux is dark peanut-butter brown, 20–30 minutes.

2. 2

   Add onion, bell pepper, and celery. Cook, stirring, until the vegetables soften, about 8 minutes. Stir in garlic.

3. 3

   Slowly whisk in stock, then add tomatoes, bay leaves, and Creole seasoning. Simmer uncovered for 30 minutes, stirring often.

4. 4

   Add shrimp and cook until just opaque, 4–5 minutes. Stir in green onions and parsley. Discard bay leaves.

5. 5

   Season to taste and serve over rice.