Louisiana-Style Shrimp Soup | RICARDO

Ingredients

• 1 onion, chopped
• 2 tbsp (30 ml) vegetable oil
• 1 celery stalk, chopped
• 1 green bell pepper, seeded and chopped
• 2 garlic cloves, chopped
• 1/4 cup (35 g) dark toasted flour
• 4 cups (1 litre) chicken broth
• 1 tomato, diced
• 1/2 tsp Old Bay seasoning (see note)
• 3/4 lb (340 g) small shrimp (91-110), peeled
• 1 green onion, chopped
• Cooked white rice, if desired