Shrimp Etouffee

Ingredients

• 1/3 cup all-purpose flour
• 1/2 cup canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1 cup chopped celery
• 1 can (15 ounces) tomato sauce
• 1 cup seafood stock or chicken broth
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon lemon juice
• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• Hot cooked rice
• Thinly sliced green onions

Directions

1. In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
2. Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
3. Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes . Serve with rice, garnish with green onions.