2 tb cooking oil
2 tb flour
1-1/2 cups low sodium chicken broth
1 green bell pepper, chopped
2 ribs celery, chopped
2 onions, chopped
1 bay leaf
2 tsp. salt
1/4 tsp. cayenne
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1-1/2 lb. medium shrimp, shelled and deveined
2 scallions including green tops, chopped
Boiled or steamed rice, for serving
In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it’s the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the Shrimp Etouffee over the cooked rice.
Serves: 4.