Shrimp Etouffé

Tasty!  Just the thing to have on a cold fall-pretending-to-be-winter night (seems that we may be skipping the rest of fall this year lol).  I had made this a few years ago, back before I was blogging and remembered it being quite good.  Hubby agreed, was just as good as the first time.  I'd give it 9/10.  And next time I make it, I'll remember to put the 3/4 c. of water in at the correct step--I did not realize I'd left it out until the very end (thankfully, still turned out great, whew!)

Link to original recipe: https://www.myrecipes.com/recipe/shrimp-touffe-1

Ingredients:

2 cans (14.5 oz. each) chicken broth
1 tsp. dried thyme
1 tsp. dried basil
1 bay leaf
1/3 c. butter, divided
1/2 c. all-purpose flour
1 1/2 c. chopped yellow onion
2/3 c. chopped celery
1 c. chopped red bell pepper
3/4 c. water
1/4 c. tomato paste
1 T. Cajun seasoning
1/2 T. minced garlic (I used bottled)
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground red pepper
1 tsp. Worcestershire sauce
2 T. chopped fresh flat parsley
1 lb. shrimp (41-50 ct.), peeled and deveined
chopped green onions, for garnish

Directions:

1. In a small saucepan over medium heat, combine chicken broth, thyme, basil, and bay leaf.  Bring to a simmer, then cover and remove from heat/set aside.

2. In a medium saucepan over medium heat, melt 1/4 c. of the butter.  Once butter has melted, whisk flour into the butter.  Continue whisking constantly for around 5 minutes or until very brown.

3. Slowly whisk in the reserved chicken broth mixture until completely combined and smooth; remove from heat/set aside.  Discard the bay leaf.

4. In a Dutch oven over medium to medium-high heat, melt the remaining butter (1 T +1 tsp).  Add the onion, celery, and red bell pepper to pan.  Cook, stirring occasionally, around 8 minutes, or until vegetables are tender and onion is golden brown.

5. Stir in the water with the vegetable mixture, followed by the tomato paste, Cajun seasoning, garlic, salt, pepper, and red pepper.  Cook, stirring constantly, for 1 minute.

6. Add the reserved chicken broth-flour mixture to the pot, along with the Worcestershire sauce.  Stir to combine well and bring to a simmer.  Let simmer for 10 minutes, stirring occasionally.

7. Add the parsley and shrimp; cook for 3 minutes or until shrimp are done.  Serve garnished with green onions (if desired) and enjoy!  (Suggest to be served with long-grain white rice)