Ingredients
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 6 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 1 1/2 cups chopped onion
- 2/3 cup diced celery
- 1 cup chopped red bell pepper
- 3/4 cup water
- 1/4 cup tomato paste
- 1 tablespoon Cajun seasoning
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley, divided
- 1 pound medium shrimp, peeled and deveined
- 4 cups hot cooked long-grain rice (I used brown ric
Preparation
Step 1
In a small saucepan, add broth, thyme, basil and bay leaf - bring to a simmer over medium heat, cover and then remove from the heat.
In a medium saucepan, add 4 tablespoons butter and melt over medium heat. Sprinkle flour into the pan - cook, whisking constantly, until very brown, about 8 minutes. Remove from heat - whisk 1 cup of the broth mixture into to pan until smooth. Whisk in remaining broth mixture and set aside.
In a Dutch oven, melt remaining butter over medium-high. Add onion, celery and bell pepper - cook until tender and the onion begins to brown, about 10 minutes. Add tomato paste and cook, stirring, for 1 minute. Stir in water, scraping pan to loosen any browned bits. Add Cajun seasoning, garlic, cayenne, black pepper, and salt - cook 1 minute, stirring constantly. Stir in reserved broth-flour mixture and Worcestershire sauce - bring to a simmer and cook, stirring occasionally, for 10 minutes. Stir in green onions, 1/4 cup parsley and shrimp - cook until shrimp are done, about 2 to 3 minutes. Remove bay leaf and serve mixture over rice. Scatter each serving with remaining parsley.
Makes about 4 to 6 servings.