Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 1 green bell pepper, chopped (about 1 cup) (150g)
  • 2 celery stalks, chopped (about 1 cup) (100g)
  • 4 cloves garlic, minced (about 1 tablespoon) (12g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon cayenne pepper (2.5 ml)
  • 1/4 teaspoon black pepper (1 ml)
  • 1/2 cup unsalted butter (1 stick) (115g)
  • 1/2 cup all-purpose flour (60g)
  • 4 cups seafood stock or chicken stock (950 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon hot sauce, such as Tabasco (5 ml)
  • 2 pounds peeled and deveined shrimp (medium or large) (900g)
  • 2 tablespoons chopped fresh parsley, for garnish (30 ml)
  • Cooked white rice, for serving

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté until softened, about 8-10 minutes. Add garlic, thyme, cayenne pepper, and black pepper. Cook for 1 minute more.
  2. Reduce heat to medium-low. Add butter to the pot and let it melt completely. Gradually whisk in flour, stirring constantly. Cook the roux, stirring constantly, until it turns a light peanut butter color, about 20-25 minutes.
  3. Gradually whisk in seafood stock, ensuring no lumps form. Add diced tomatoes (undrained), Worcestershire sauce, and hot sauce. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  5. Add shrimp to the sauce. Cook until shrimp are pink and opaque, about 5-7 minutes, stirring occasionally.
  6. Season with salt to taste. Garnish with fresh parsley. Serve hot over cooked white rice.