Ingredients
- ½ cup Salted butter
- ⅓ cup All-purpose flour
- 2 cups Yellow onion chopped
- ½ cup Celery chopped
- 2 tsp Garlic minced
- ½ cup Red bell pepper chopped
- ½ cup Green bell pepper chopped
- 1 cup Chicken broth
- 1 cup Water
- 2 lbs medium peeled, deveined raw shrimp
- 2 tsp Hot sauce
- 1 ¼ tsp Kosher salt
- ½ tsp Black pepper
- ¼ cup Scallions chopped
- ¼ cup Fresh flat-leaf parsley chopped
- Long-grain rice cooked
Instructions
- Melt butter in a large Dutch oven over medium-low; whisk in flour. Whisk constantly until mixture turns golden brown, about 10-12 minutes.
- Increase heat to medium and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
- Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.
