Shrimp Étouffée
INGREDIENTS
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1 pound shrimp, peeled and deveined (reserve the shells)
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1/4 cup flour
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1/4 cup butter, unsalted
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2 cups chicken stock
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2/3 cup chopped onion
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2/3 cup thinly sliced celery
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2/3 cup chopped green pepper
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1 tablespoon creole seasoning
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1/4 teaspoon dried thyme
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2 cloves garlic, minced
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1 can fire-roasted diced tomatoes, drained well
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2 teaspoons worcestershire
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a few dashes hot sauce
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kosher salt & freshly ground black pepper
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1/4 cup chopped green onion
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1/4 cup chopped parsley, for garnish
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cooked rice, for serving
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