Shrimp Etouffee - Instant Pot Recipe - (3.9/5)

Ingredients

• Shrimp Stock
• Shells from 2 pounds of 26–30 shrimp
• 1 medium onion, peeled and chopped
• 1 medium carrot, peeled and chopped
• 1 stalk of celery, chopped
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 sprig fresh thyme
• 1 quart water
• Etouffee broth
• 6 tablespoons butter
• 1/2 cup flour
• 1 teaspoon Cajun spice rub
• 1 large onion, minced
• 1 stalk celery, minced
• 1 medium green bell pepper, minced
• 2 tablespoons minced garlic
• 1/2 teaspoon kosher salt
• 1 quart shrimp stock (from above)
• 1 (14 oz) can diced tomatoes
• Shrimp, Seasonings and accompaniments
• 2 pounds of 26-30 shrimp, peeled
• 1 tablespoon Cajun spice rub
• 1 teaspoon kosher salt
• 1/4 cup minced parsley
• Salt and pepper to taste
• White rice for serving
• Tabasco sauce for serving