Shrimp Étouffée

Method

Melt butter in a large, heavy-based saucepan over medium heat and add the diced onion, celery and green pepper, cooking gently for 5-7 minutes until softened. Add the garlic and cook for another minute, then sprinkle the flour over and stir continuously for 2-3 minutes to create a roux, allowing it to turn golden brown. Pour in the chicken stock, stirring well to remove any lumps, then add the canned tomatoes, tomato puree, paprika, cayenne, thyme, bay leaf and Worcestershire sauce, bringing to a simmer. Cook the sauce for 15-20 minutes until it thickens slightly and the flavours develop, then season with salt and black pepper to taste. Add the shrimp and cook gently for 4-5 minutes, stirring occasionally, until they are pink and cooked through. Serve immediately over fluffy white rice.