Shrimp Étouffée

• FAST

Ingredients

1. 2 tablespoons cooking oil
2. 2 tablespoons flour
3. 1 1/2 cups canned low-sodium chicken broth or homemade stock
4. 1 green bell pepper, chopped
5. 2 ribs celery, chopped
6. 2 onions, chopped
7. 1 bay leaf
8. 2 teaspoons salt
9. 1/4 teaspoon cayenne
10. 1/2 teaspoon fresh-ground black pepper
11. 1/2 teaspoon dried thyme
12. 1 1/2 pounds medium shrimp, shelled
13. 2 scallions including green tops, chopped
14. Boiled or steamed rice, for serving

1. In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
2. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
3. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.