Shrimp Étouffée | Cruise Scoop

Ingredients

• 1 C (227 g) unsalted butter
• 1 C (125 g) flour
• 2 med yellow onions, diced
• 2 med green bell peppers, diced
• 1 med red bell pepper, diced
• 6 stalks celery, diced
• 2 T (17 g) garlic, crushed
• ¼ C (63 g) tomato paste
• 1 tsp (2⅓ g) white pepper
• 1 tsp (2⅓ g) black pepper
• 1 tsp (2⅓ g) red pepper
• 1 tsp (3 g) celery salt
• 1 tsp (2⅓ g) sweet smoked paprika
• 4 C (946 ml) shrimp stock
• 4 C (946 ml) water
• 2 T (30 ml) sherry
• 2 dashes Worcestershire
• 1 T (4 g) thyme leaves
• 2 bay leaves
• 1 6-oz can (168 g) diced tomatoes
• 3 lb (1.4 kg) med shrimp, peeled and deveined
• Crystal Hot Sauce to taste
• 1 bunch green onions, chopped
• 2 C (372 g) cooked white rice
• 2 T (7.5 g) parsley, chopped
• 2 lemons, wedged