Shrimp Etouffee

Dice the onion, celery, and bell pepper into even 1/4-inch pieces. Mince the garlic. Set aside.

Melt butter in a large heavy-bottomed pot over medium heat. Sprinkle flour over the butter and stir continuously for 5–7 minutes until the roux turns a deep chocolate brown, stirring often to prevent burning.

Add the diced onion, celery, and bell pepper to the roux. Stir constantly for 5 minutes until the vegetables begin to soften and release their liquid.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the canned tomatoes with their juices and the vegetable broth, stirring to dissolve any roux that clings to the bottom. Bring to a simmer.

Stir in paprika, cayenne pepper, thyme, and salt and black pepper to taste. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Gently add the peeled and deveined shrimp to the simmering sauce. Stir to coat evenly and cook for 5–7 minutes, until the shrimp are opaque and firm, do not overcook.

Taste and adjust seasoning with salt and pepper if needed. Ladle the shrimp and sauce over cooked rice. Garnish with chopped green onion and serve hot.