Creole Shrimp Étouffée: A Taste of New Orleans Magic

Ingredients

• 1.5 lbs (680g) large shrimp, peeled and deveined
• 1 tablespoon (15ml) Creole seasoning
• 1 tablespoon (15ml) olive oil
• ½ cup (113g) unsalted butter
• ½ cup (60g) all-purpose flour
• 1 large yellow onion, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 2 celery stalks, chopped (about ½ cup)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 (14.5 oz) can (411g) diced tomatoes, undrained
• 1 cup (240ml) chicken broth
• 2 tablespoons (30ml) Worcestershire sauce
• 1 tablespoon (15ml) hot sauce
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Cooked white rice, for serving