INGREDIENTS
4 Tablespoons butter
1 large onion , diced
1 rib celery , diced
1 green bell pepper , diced
2 cloves garlic , minced
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 Tablespoon flour
1/3 cup dry white wine (optional)
1 15 oz. can diced tomatoes, or about 1 ¼ cups peeled and diced fresh tomatoes
1 cup chicken stock
2 bay leaves
Hot pepper sauce, such as Tabasco, to taste
2 lbs large uncooked shrimp, (about 32)
6-8 cups hot cooked rice, for serving
2 green onions, chopped for garnish
DIRECTIONS
Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
Serve over hot cooked rice and garnish with green onion.
