Ingredients:

  • ½ cup (113g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 4 cups (946ml) chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 ½ pounds (680g) peeled and deveined shrimp
  • 2 tablespoons chopped fresh parsley, for garnish
  • Cooked rice, for serving (about 3 cups cooked)

Instructions:

  1. Melt butter in a large pot. Gradually whisk in flour and cook over medium-low heat, stirring constantly, until the roux is a light golden brown color (like peanut butter), about 8-10 minutes.
  2. Add onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic, Cajun seasoning, smoked paprika, and cayenne pepper; cook for 1 minute more, until fragrant.
  3. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Stir in diced tomatoes, tomato paste, thyme, and bay leaf. Bring to a simmer, then reduce heat and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
  4. Season shrimp with salt and pepper. Add shrimp to the simmering sauce and cook until pink and opaque, about 3-5 minutes.
  5. Remove the bay leaf. Stir in parsley. Serve hot over cooked rice.