Shrimp Etouffée

1. Melt the butter in a large Dutch oven or cast iron skillet over medium-high heat, until browned. Stir in the flour and cook while stirring for about 1 or 2 minutes, until it has browned.

2. Add the celery, onions and peppers, lower to medium heat and cook for 8 to 10 minutes, until tender, stirring regularly.

3. Add the garlic and thyme and cook for 1 minute. Add the shrimp stock, tomatoes, creole seasoning and Worcestershire sauce. Simmer for 20 minutes, stirring now and then.

4. Add the shrimp and cook until cooked through, about 5 minutes. Season with hot sauce, salt and pepper to taste. Serve warm, sprinkled with chopped green onions over a plate of white rice.

Recipe from Closet Cooking.