How to make Shrimp Etouffee

Shrimp Etouffee

Ingredients
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish, shrimp stock, claim juice or chicken broth
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1 tablespoon Cajun or Creole seasoning
Hot pepper sauce
2 teaspoons Worcestershire sauce
1 pound cooked shrimp with tail on
1/2 lemon, juiced (optional)
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Directions
In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, Seasoning, hot sauce, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails or shrimp, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.