Shrimp Etouffe

From Cooking Light September 2009. Serving size is 1 1/4 cups of etouffee and 2/3 cup rice.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  tablespoons butter, softened
• 1  cup onion, chopped
• 1  cup green bell pepper, chopped
• 3⁄4 cup celery, chopped
• 3  garlic cloves, minced
• 1 1⁄8 ounces all-purpose flour or 1⁄4 cup all-purpose flour
• 2  teaspoons  salt-free cajun seasoning
• 1⁄4 teaspoon dried thyme
• 2 (8 ounce) bottles  clam juice
• 3⁄4 cup tomatoes, chopped
• 1  teaspoon Worcestershire sauce
• 1⁄2 cup green onion, chopped
• 1⁄2 teaspoon salt
• 1  lb large shrimp, peeled and deveined
• 2 2⁄3 cups long-grain rice, cooked and hot

Directions

1. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently. Place onion mixture in a bowl.
2. Melt remaining 3 tablespoons butter in pan. Stir in flour; cook 6 minutes or until flour turns a deep rust color, stirring constantly.
3. Stir in Cajun seasoning, thyme, and clam juice; cook for 1 minute.
4. Stir in onion mixture, tomato, and Worcestershire sauce; simmer for 15 minutes or until thick.
5. Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally.
6. Serve over hot cooked rice. Serve with hot sauce, if desired.