Ingredients:

  • 2 lbs (900g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) Cajun seasoning
  • 1 tablespoon (15ml) olive oil
  • ½ cup (1 stick, 113g) unsalted butter
  • ½ cup (65g) all-purpose flour
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about ¾ cup)
  • 4 cloves garlic, minced
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) cayenne pepper
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried oregano
  • 4 cups (950ml) seafood stock
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 2 tablespoons (30ml) Worcestershire sauce
  • 2 tablespoons (30ml) chopped fresh parsley
  • Cooked white rice
  • Salt and freshly ground black pepper

Instructions:

  1. Toss shrimp with Cajun seasoning and olive oil. Set aside.
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add flour and cook, stirring constantly, until roux turns a rich, peanut-butter brown.
  3. Add onion, bell pepper, and celery to the roux. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Stir in smoked paprika, cayenne pepper, thyme, and oregano. Cook for 30 seconds, stirring constantly.
  5. Gradually whisk in seafood stock, scraping up any browned bits from the bottom of the pan. Add diced tomatoes (with juice) and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally, until sauce has thickened.
  6. Add the seasoned shrimp to the simmering sauce. Cook until shrimp are pink and opaque, about 3-5 minutes, depending on size.
  7. Stir in parsley. Season with salt and pepper to taste. Serve hot over cooked white rice. Garnish with extra parsley, if desired.