Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 celery stalk, chopped (approx. ½ cup)
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (store-bought or homemade)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 cup (240ml) chicken broth
  • 1 pound (454g) peeled and deveined shrimp (medium or large)
  • 2 tablespoons chopped fresh parsley
  • Cooked rice, for serving
  • Hot sauce, for serving (optional)

Instructions:

  1. Melt butter in the skillet over medium heat.
  2. Whisk in flour and cook, stirring constantly, until a light golden-brown roux forms (about 3-5 minutes).
  3. Add onion, bell pepper, and celery to the roux. Sauté until softened (about 5-7 minutes). Stir in garlic during the last minute.
  4. Stir in Cajun seasoning, smoked paprika, cayenne pepper, thyme, and bay leaf. Cook for 1 minute, stirring constantly, to bloom the spices. Add diced tomatoes (with juice) and chicken broth.
  5. Bring the sauce to a simmer, then reduce heat and simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
  6. Add the shrimp to the sauce and cook until pink and opaque (about 3-5 minutes, depending on the size of the shrimp).
  7. Remove from heat. Stir in fresh parsley. Discard bay leaf. Serve hot over cooked rice. Offer hot sauce on the side.