Creamy Shrimp Etouffee Recipe: Louisiana - Seafood Portal

Ingredients

• ½ cup (113g) unsalted butter
• ½ cup (60g) all-purpose flour
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 4 cups (946ml) chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 ½ pounds (680g) peeled and deveined shrimp
• 2 tablespoons chopped fresh parsley, for garnish
• Cooked rice, for serving (about 3 cups cooked)