Measurements

• 1 lb Shrimp
• peeled and deveined; 4 tbsp Butter; 1/4 cup Flour; 1 cup Onions
• chopped; 1/2 cup Celery
• chopped; 1/2 cup Bell Peppers
• chopped; 3 cloves Garlic
• minced; 2 tbsp Tomato Paste; 2 cups Chicken Stock; 1 tbsp Cajun Seasoning; 1 tsp Paprika; 1/2 tsp Thyme; 2 Bay Leaves; Salt to taste; Black Pepper to taste; 1/4 cup Green Onions
• chopped; 2 tbsp Parsley
• chopped; 1 tbsp Lemon Juice; Hot Sauce to taste; 2 cups cooked Rice.

Preparation Method

• 1. Melt butter in a large skillet over medium heat.
• 2. Add flour and stir constantly to make a roux, cooking until it turns a light brown color.
• 3. Add onions, celery, and bell peppers to the roux, and cook until softened, about 5 minutes.
• 4. Stir in garlic and cook for another minute.
• 5. Add tomato paste, stirring to combine.
• 6. Gradually whisk in chicken stock until smooth.
• 7. Add Cajun seasoning, paprika, thyme, bay leaves, salt, and black pepper.
• 8. Bring to a simmer and cook for 15 minutes, stirring occasionally.
• 9. Add shrimp to the sauce and cook until they turn pink and opaque, about 5 minutes.
• 10. Stir in green onions, parsley, lemon juice, and hot sauce.
• 11. Remove bay leaves before serving.
• 12. Serve the étouffée over cooked rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.