Shrimp Etouffee

Method

Melt butter in a large heavy-bottomed pan over medium heat, then add the diced onion, celery, and pepper to create the traditional mirepoix base. Cook for 8-10 minutes, stirring frequently, until the vegetables soften and become translucent. Stir in the minced garlic and cook for 1 minute, then sprinkle over the flour, stirring constantly to create a dark roux, cooking for approximately 2-3 minutes until it turns a rich chestnut brown. Add the stock and tinned tomatoes with their juice, then stir in the tomato puree, Worcestershire sauce, hot sauce, bay leaves, thyme, cayenne, black pepper and salt. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has reduced slightly and deepened in colour. Add the prawns and simmer for 4-5 minutes until they turn pink and are cooked through, being careful not to overcook them. Remove the bay leaves, adjust the seasoning if necessary, and finish with spring onions and fresh parsley. Serve over fluffy cooked rice.