Shrimp Etouffe

Step 1

Heat the oil until it smokes, whisk in the flour and continue whisking until you have a dark brown roux. Then add 1/2 the celery, onion, and bell pepper.

Step 2

Melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes.

Step 3

Meanwhile boil stock then reduce to a simmer and add roux one spoonful at a time. Add tomato paste to vegetables and cook 7-8 minutes.

Step 4

Simmer stock for 15 minutes. Add shrimp to vegetable mixture, cook 2-3 minutes then add to stock and take off heat.