Shrimp
Étouffée
2 T.
flour
1½ cups
canned low-sodium chicken broth or homemade stock
1 green
bell pepper, chopped
2 ribs
celery, chopped
2
onions, chopped
1 bay
leaf
2
teaspoons salt
¼ t.
cayenne
½ t.
fresh-ground black pepper
½ t.
dried thyme
1½
pounds medium shrimp, shelled
2
scallions including green tops, chopped
Boiled
or steamed rice, for serving
In
a large frying pan or Dutch oven, heat the oil over moderate heat until almost
smoking. Add the flour and whisk until it's the color of peanut butter, about
3 minutes. Whisk in the broth and continue whisking until the sauce starts to
thicken, about 2 minutes. Stir in the bell pepper, celery, onions, bay leaf,
salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook
over low heat until the vegetables are tender, about 15 minutes. Add the
shrimp and scallions and simmer until the shrimp are just done, about 3
minutes. Serve the Étouffée over the rice. Serves 4.