Shrimp Étouffée (Viking River)

1 C (227 g) unsalted butter

1 C (125 g) flour

2 med yellow onions, diced

2 med green bell peppers, diced

1 med red bell pepper, diced

6 stalks celery, diced

2 T (17 g) garlic, crushed

¼ C (63 g) tomato paste

1 tsp (2⅓ g) white pepper

1 tsp (2⅓ g) black pepper

1 tsp (2⅓ g) red pepper

1 tsp (3 g) celery salt

1 tsp (2⅓ g) sweet smoked paprika

4 C (946 ml) shrimp stock

4 C (946 ml) water

2 T (30 ml) sherry

2 dashes Worcestershire

1 T (4 g) thyme leaves

2 bay leaves

1 6-oz can (168 g) diced tomatoes

3 lb (1.4 kg) med shrimp, peeled and deveined

Crystal Hot Sauce to taste

1 bunch green onions, chopped

2 C (372 g) cooked white rice

2 T (7.5 g) parsley, chopped

2 lemons, wedged

In a large Dutch oven, melt butter over medium; add flour and stir until light medium brown, about 10 minutes. Add onions, bell peppers, celery and garlic; cook, stirring, over low heat. Stir in tomato paste and dry spices; cook for 5 minutes more. Add stock, water, sherry, Worcestershire, thyme, bay leaves and tomatoes; bring to a boil; reduce heat to low and simmer 30 minutes. Add shrimp and cook until they just turn opaque, 3-6 minutes. Adjust seasoning; add hot sauce to taste and stir in green onion. Remove from heat; discard bay leaves. Place a scoop (¼ C / 47 g) of cooked rice in the center of a large bowl; ladle étouffée around rice.

Garnish with lemon wedges and parsley.