Ingredients

• 1 pound shrimp, peeled and deveined
• 4 tablespoon butter
• 3 tablespoon all-purpose flour
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery, diced
• 4 garlic, minced
• 14.5 ounce diced tomatoes
• 1 cup chicken stock
• 2 teaspoon Cajun seasoning
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 0.25 teaspoon hot sauce
• 1 cup long-grain white rice, uncooked
• 2 tablespoon fresh parsley, chopped
• 2 tablespoon green onions, sliced

Steps

1. Begin cooking rice according to package directions so it will be ready when the étouffée is finished.
2. Dice the onion, green bell pepper, and celery into uniform small pieces (about 1/4 inch). Mince the garlic.
3. Pat the shrimp dry with paper towels and set aside on a plate.
4. In a small bowl, whisk together the Cajun seasoning, paprika, cayenne pepper, oregano, thyme, salt, and black pepper.
5. Melt the butter in a large skillet over medium heat.
6. Sprinkle the flour over the melted butter and stir continuously to form a roux, cooking for 3 minutes until it reaches a light brown color.
7. Add the diced onion, green pepper, and celery to the roux. Stir well and cook for 5 minutes until the vegetables begin to soften.
8. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
9. Pour in the diced tomatoes (with their juices) and the stock, stirring to combine and break up any roux lumps.
10. Add the spice mixture and hot sauce, stirring well to distribute evenly.
11. Bring the sauce to a gentle simmer over medium heat.
12. Simmer the sauce uncovered for 8 minutes to allow the flavors to meld and the sauce to thicken slightly.
13. Add the prepared shrimp to the sauce and stir gently to coat evenly.
14. Cook the shrimp for 4-5 minutes until they turn pink and opaque throughout, stirring occasionally.
15. Taste the étouffée and adjust seasoning with additional salt, cayenne, or hot sauce as desired.
16. Spoon the cooked rice onto serving plates and top each with an equal portion of shrimp and sauce.
17. Garnish each plate with fresh parsley and sliced green onions before serving.