Cajun Shrimp Étouffée

Ingredients

Quantities are for 4 servings.

• 1 3/4 lb Shrimp, peeled and deveined
• 4 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 1 each Yellow onion
• 2 stalks Celery
• 1 each Green bell pepper
• 3 cloves Garlic
• 1 tbsp Cajun seasoning
• 2 cups Chicken broth
• 1 1/2 cups White rice
• 2 each Scallions
• 1 tbsp Hot sauce

Instructions

1. Cook the white rice according to package directions.
2. Melt the butter in a large, heavy pot or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, 5-6 minutes, until the roux turns a deep peanut-butter color — don't rush this or let it burn, as it builds the flavor of the dish.
3. Add the diced onion, celery, and bell pepper (the 'holy trinity') to the roux and cook 5-6 minutes, stirring often, until softened. Add the minced garlic and Cajun seasoning and cook 1 minute more.
4. Slowly whisk in the chicken broth until smooth. Bring to a simmer and cook 10-12 minutes, stirring occasionally, until thickened to a gravy-like consistency.
5. Add the shrimp and simmer 4-5 minutes, until they are fully opaque all the way through with no gray or translucent centers. Season with salt and hot sauce to taste.
6. Serve over rice, topped with sliced scallions.