Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) Cajun seasoning (such as Tony Chachere's)
  • 1 tbsp (15ml) olive oil
  • ½ cup (113g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 1 large yellow onion, chopped (approx. 1 cup/150g)
  • 1 green bell pepper, chopped (approx. ¾ cup/115g)
  • 1 red bell pepper, chopped (approx. ¾ cup/115g)
  • 2 celery stalks, chopped (approx. ½ cup/75g)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 bay leaf
  • 4 cups (945ml) chicken broth
  • 2 tbsp (30ml) tomato paste
  • 2 tbsp (30ml) Worcestershire sauce
  • Salt and black pepper to taste
  • ¼ cup (approx. 15g) chopped fresh parsley, for garnish
  • Cooked rice, for serving

Instructions:

  1. Toss shrimp with Cajun seasoning and olive oil in the skillet and put it aside.
  2. Melt butter in the pot over medium heat. Add flour and whisk constantly until a light brown roux forms (about 15-20 minutes). Aim for a peanut butter color. Be patient; don't let it burn!
  3. Add onion, bell peppers, and celery to the pot and cook until softened (about 5-7 minutes). Add garlic and cook for another minute.
  4. Stir in thyme, oregano, cayenne pepper, and bay leaf. Cook for 30 seconds, until fragrant.
  5. Gradually whisk in chicken broth, scraping the bottom of the pot to loosen any browned bits. Stir in tomato paste and Worcestershire sauce. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, and simmer untill desired consistancy is achieved.
  7. Add seasoned shrimp to the sauce. Simmer for 5-7 minutes, or until shrimp are pink and cooked through. Shrimp should be opaque and slightly firm to the touch.
  8. Remove bay leaf. Season with salt and pepper to taste. Stir in parsley. Serve hot over rice.