Shrimp Etouffee

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth.

Step 2

Cook on medium heat, stirring continuously, for about 10-12 minutes, or until you have achieved the desired color. During this process, don't walk away from the stove because it might burn.

Step 3

Add the onion, green pepper, and celery, and cook for 8-10 minutes – stirring frequently.

Step 4

Then add garlic, thyme, and bay leaf – continue stirring about 2 minutes longer.

Step 5

Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.

Step 6

Gradually pour in about 2 cups of shrimp stock, bring to a boil, and let it simmer. Add the shrimp and simmer for 5 more minutes. Or you may season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw it in at the last minute. You've got two options here – both work.

Step 7

Adjust the soup's thickness and flavor with more shrimp broth or water, hot sauce, and salt.

Step 8

Stir in the green onions and chopped parsley.

Step 9

Serve over hot cooked rice.