Louisiana Shrimp Étouffée Recipe: Easy Cajun Comfort!

Ingredients

• 2 pounds (900g) large shrimp, peeled and deveined
• 1 tablespoon (15ml) Cajun seasoning (like Tony Chachere's or your favourite)
• 1 tablespoon (15ml) olive oil
• ½ cup (115g) unsalted butter
• ½ cup (65g) all-purpose flour
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon (5ml) dried thyme
• ½ teaspoon (2.5ml) dried oregano
• ½ teaspoon (2.5ml) cayenne pepper (or more, to taste – be careful!)
• 4 cups (950ml) chicken broth
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 2 bay leaves
• 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) hot sauce (like Tabasco, optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons (30ml) chopped fresh parsley, for garnish
• 2 tablespoons (30ml) chopped green onions, for garnish
• Cooked white rice, for serving